Recipe

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• 1/2 lb extra lean ground beef
• 1/2 cup chopped onions
• 1/2 cup chopped green peppers
• 1 (24 oz) jar spaghetti sauce
• 1 (10 oz) tub philadelphia italian cheese and herb cooking creme, divided
• 1 cup kraft shredded mozzarella cheese, divided
• 3 cups hot cooked penne pasta

• 1 Heat oven to 350 degrees 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 min. 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 min. or until heated through, uncovering after 15 min.