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Baked Penne

Baked Penne created by Philly Cooking Creme

Ready In:
25mins
Serves:
Units:

ingredients

  • 12 lb extra lean ground beef
  • 12 cup chopped onion
  • 12 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

  • HEAT oven to 350°F
  • 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.
  • SPOON into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
  • BAKE 20 minute or until heated through, uncovering after 15 minute
  • Substitute: Substitute Italian sausage for the ground beef.
  • Nutrition Information Per Serving: 370 calories, 15g total fat, 7g saturated fat, 60mg cholesterol, 990mg sodium, 37g carbohydrate, 4g dietary fiber, 10g sugars, 22g protein, 20%DV vitamin A, 15%DV vitamin C, 25%DV calcium, 15%DV iron.
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  1. seanburge
    So there is no longer philly cooking creme. What spices with cream cheese would I substitute?
    Reply
  2. LittleSherpa
    For the past week I have been trying new and different recipes from kraft Philadelphia cooking cream. This baked penne is by far the most delicious. My boys were in for second and third helpings. <br/>Keeps these mouth watering recipes coming!!! Thanks!!
    Reply
  3. Nana K
    We thought the Baked Penne was scumptious! I did change things a bit for my DH. I used twice the amount of beef and halved the pasta. We really enjoyed the meal. I served it with a fresh veggie salad and buttered whole wheat french bread. I will definitely be making this again.
    Reply
  4. flower7
    This was very good taste-wise, though I thought it was a bit soupy. I made some minor adjustments according to what I had on hand - red not green pepper, rigatoni instead of penne, and Monterey jack instead of mozzarella. I'm always annoyed by recipes that call for a measured amount of already cooked pasta as I have no idea what it would be uncooked; because it looked like A LOT of sauce, I ended up using 7 oz (uncooked weight) and next time would probably use 8 oz or more. I cooked it uncovered for the full 20 minutes as I didn't see any reason to cover it for such a short time (and it came out perfectly melted and ever-so-slightly browned on top). Would be great with more vegetables mixed in and served with garlic bread (which I didn't have, but will next time I make this!) Thanks!
    Reply
  5. flower7
    This was very good taste-wise, though I thought it was a bit soupy. I made some minor adjustments according to what I had on hand - red not green pepper, rigatoni instead of penne, and Monterey jack instead of mozzarella. I'm always annoyed by recipes that call for a measured amount of already cooked pasta as I have no idea what it would be uncooked; because it looked like A LOT of sauce, I ended up using 7 oz (uncooked weight) and next time would probably use 8 oz or more. I cooked it uncovered for the full 20 minutes as I didn't see any reason to cover it for such a short time (and it came out perfectly melted and ever-so-slightly browned on top). Would be great with more vegetables mixed in and served with garlic bread (which I didn't have, but will next time I make this!) Thanks!
    Reply
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