Baked Penne

It’s been a little while since I’ve done a food post and boy did I pick a good one to document tonight. I found this recipe on one of my favorite food blogs, Plain Chicken, and knew I had to try it. I’ve been meaning to try the Philadelphia Cooking Crème but just hadn’t gotten around to it yet. Well I can tell you that it will be a product I stock my fridge with from now on. It was crazy easy to use, melted like a dream, and added huge flavor. Plus, while I couldn’t find it in my grocery store, it comes in 1/3 less fat too!

I was destined to make this dish, because when I was picking up the ingredients I found a coupon for the Philadelphia cooking crème on the super lean ground beef and the exact same recipe printed on the other side of the coupon. Crazy, huh? This was a really easy dish to make and was super good. I will definitely be making it again.

Baked Penne

Via Plain Chicken

1/2 lb. extra-lean ground beef or Italian Sausage
1/2 cup chopped onions
1/2 cup green peppers (I left this out b/c I don't like green peppers)
1 jar(24 oz.) spaghetti sauce
1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta

HEAT oven to 350°F. COOK pasta. I am a big fan of a tip I saw on Pinterest. If you place a wooden spoon over a boiling pot of water it won't boil over. It works!

BROWN meat with vegetables in large nonstick skillet. Stir in spaghetti sauce.

Add 3/4 cup cooking creme and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.

SPOON into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.

BAKE 20 min. or until heated through, uncovering after 15 min.

This was so great! Make it soon.