Last night I whipped up a pretty yummy pasta dish. I had to pick up a few things at the store, sauce, penne and canon batteries, among other things and when I got home, I threw a few ingredients together. It was very creamy and good. Even Lauryn ate seconds. Whenever something turns out, I like to share so here it is:
*NOTE* I used two aluminum pans for this. I split the pasta between the two and put one in the freezer for another day. With there being just the three of us, half of the recipe was plenty for one meal.
1 lb. ground beef
1 (lg) jar spaghetti sauce
1 box penne pasta
2 c. mozzarella
1 tub of Philadelphia Cooking Cream - Italian Cheese & Herb
Heat oven to 350 degrees.
Brown beef and drain. Add spaghetti sauce, Cooking Cream and 1 c. mozzarella. Simmer on low.
Cook penne according to package. Drain. Add to sauce mix.
Put mixture in a casserole dish and top with remaining mozzarella. Bake, covered, for 15 minutes. Uncover bake 5 more minutes.
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