Ingredients
6
6 servings
- •0.5 pound extra lean ground beef
- •0.5 cup chopped onions
- •0.5 cup chopped green peppers
- •1 (24 ounce) jar spaghetti sauce
- •1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
- •1 cup KRAFT Shredded Mozzarella Cheese, divided
- •3 cups hot cooked penne pasta
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat. Cook and stir beef, onions, and peppers in the hot skillet until beef is browned and crumbly, 5 to 7 minutes.
- Stir in spaghetti sauce, 3/4 cup cooking creme, and 1/2 cup mozzarella: cook and stir until mozzarella is melted, 2 to 3 minutes. Mix in cooked pasta until evenly coated.
- Spoon pasta mixture into a 2-quart casserole dish. Top with remaining cooking creme and mozzarella. Cover the dish with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and continue baking until heated through, about 5 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 397
- Carbohydrate: 39g
- Fat: 17g
- Fiber: 4g
- Protein: 21g
- Sugar: 11g
Related Recipes
Fast Creamy Tomato Penne
Baked Penne with Italian Sausage
Pepperoni Penne
Penne With Tomato Sauce
Penne Pasta with Peppers
Penne with Cauliflower and Beef Sauce
Garlic Penne Pasta
Creamy Sausage Penne Pasta
Penne with Pancetta and Mushrooms
Penne Pasta Open Sandwich
Creamy Chicken Penne Pasta
