It doesn't look very pretty, but I finally found a creamy tomato based pasta recipe that it just down right comforting on a cold winter evening. No more searching for me...this is so flavorful and so perfect just the way it is. Every kid nearly licked their plate clean with this one!
Recipe from Country Cook
*I ended up doubling the original recipe and placing everything in a 9x13 pan. Feel free to cut this in half and bake in a 2 quart or 9x9 baking dish.
Ingredients:
1 lb. ground beef
1 onion, diced
1 green pepper, diced (optional, I chose to leave this out this time)
2 jars (24 oz. each) traditional spaghetti sauce
2 tubs (10 oz. each) Philadelphia Italian Cheese and Herb Cooking Creme, divided use
2 cups shredded Mozzarella Cheese, divided use
16oz. box whole wheat penne pasta, cooked
Directions:
If you haven't already cooked your pasta, do so first.
When pasta is ready, make sure you drain excess water thoroughly and rinse.
Preheat oven to 350F degrees.
Spray a 9x13 casserole dish with nonstick cooking spray.
Begin browning and crumbling ground beef with onions and green peppers (if using).
Once beef is browned, drain any excess grease.
In a large bowl, combine spaghetti sauce, 1 container of cooking creme and 1 cup mozzarella. Stir 2-3 minutes or until mozzarella is somewhat melted. Add pasta and mix lightly. Spoon mixture into your prepared baking dish. Top with remaining container of cooking creme. Then sprinkle with remaining mozzarella cheese. You can also sprinkle a little dried parsley on top for a touch of color.
Cover with aluminum foil that has been sprayed with cooking spray so that the cheese does not stick.
Bake for 30 minutes or until heated through. Then uncover and bake for an additional 5 minutes so the cheese can get nice and melted and bubbly (I like to broil the cheese). Serve it up with a crisp salad and enjoy.
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