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READY IN 35 mins

Baked Penne

Read Reviews (59)

"This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese." — PHILADELPHIA Cooking Creme

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Original recipe makes 6 servings Change Servings

1/2 pound extra lean ground beef
1/2 cup chopped onions
1/2 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

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Directions

Heat oven to 350 degrees 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 min. or until mozzarella is melted. Add pasta; mix lightly.
Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
Bake 20 min. or until heated through, uncovering after 15 min.

Kitchen-Friendly View

PREP 5 mins
READY IN 35 mins

Footnotes

Kraft Kitchens Tips
Substitute: Substitute Italian sausage for the ground beef.
Substitute: Prepare using your favorite flavor of spaghetti sauce, such as mushroom or garden vegetable.
Serving Suggestion: Serve with a crisp mixed salad tossed with your favorite KRAFT Light Dressing.

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Reviews More Reviews

Most Helpful Positive Review

Oct 06, 2011

This is a great recipe! I made some changes like I used 1 pound of beef, 1 whole green pepper, 1 whole onion, 1 clove of garlic, half a tub of the cooking creme, and 2 cups of mozzarella cheese. It turns out great I am going to use this recipe a lot Thanks!

—ljones35

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Most Helpful Critical Review

Oct 31, 2011

This was an excellent recipe that allowed me to use the box of penne pasta that was sitting in my pantry, but I do feel it lacked a little in the flavor department. I would make it again but next time I will add more to the meat sauce before baking.

—mon29fwb

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79 Ratings

May 12, 2011

While cooking the ground beef, I seasoned it with ital. seasoning, oregano, garlic powder and pepper. I also added a can of petite diced tomatoes with green chiles. I used more mozz. cheese than the recipe called for (I like it cheesy). And this was delicious. Definitely adding it to the menu rotation.

—soulpatrolmn

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Sep 13, 2011

I love creamy pasta. This was delicious! I am a vegetarian, so I used Morningstar Farms chopped meat. Fabulous!

—Debbie

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Nov 05, 2012

This was a lot better than I thought it would be. Pretty much followed the recipe exactly, but used 1/3 less fat Italian Cheese & Herb cooking creme. I cook for my sister and she liked it, so that's what's most important to me.

—slim2none

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Feb 07, 2012

Delicious! Subbed italian sausage for the ground beef & mixed all the cooking creme into the sauce, then topped with remaining mozzarella. Also, I baked it uncovered - there isn't really any need to cover if the pasta's freshly cooked and the sauce is already hot.

—LMEasterling

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Jan 11, 2012

This was fab! I eliminated the beef and made this vegetarian. Also used parmesen with the mozzarella. Held very well in a chaffing dish for my buffet. A real keeper!

—Sandy

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Apr 11, 2011

Very good, easy recipe. I used ground Italian sausage in place of ground beef, turned out great!

—Angiem004

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Nutrition

Calories
397 kcal
20%

Carbohydrates
38.8 g
13%

Cholesterol
64 mg
21%

Fat
17.3 g
27%

Fiber
4.4 g
18%

Protein
21.4 g
43%

Sodium
922 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Penne

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 397
Calories from Fat: 156

% Daily Value *
Total Fat 17.3g 27 %
Saturated Fat 8g 40 %
Cholesterol 64mg 21 %
Sodium 922mg 37 %
** Potassium 548mg 15 %
Total Carbohydrates 38.8g 13 %
Dietary Fiber 4.4g 18 %
Protein 21.4g 43 %
** Sugars 11.3g
** Vitamin A 13 %
** Vitamin C 22 %
** Calcium 23 %
** Iron 25 %
** Thiamin 21 %
** Niacin 69 %
** Vitamin B6 23 %
** Magnesium 17 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.