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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1/2 lb extra lean ground beef |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 (24 ounce) jar spaghetti sauce |
1 (10 ounce) container philadelphia italian cheese and herb cooking creme, divided |
1 cup kraft® shredded mozzarella cheese, divided |
3 cups cooked penne pasta |
Directions:
1. HEAT oven to 350°F
2. BROWN meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 minute or until mozzarella is melted. Add pasta; mix lightly.
3. SPOON into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
4. BAKE 20 minute or until heated through, uncovering after 15 minute
5. Substitute: Substitute Italian sausage for the ground beef.
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