Recipe by Philadelphia Cream Cheese
"Stir a bit of cream cheese into prepared tomato sauce to create a pasta topper that's creamy, rich, and a lovely rose color."
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penne pasta, uncooked
PHILADELPHIA Cream Cheese Spread
1 1/2 cups
The dish was good but I think it needed more cream cheese. I used Ragu traditional spagetti sauce. I had a block of of cream cheese and added 3 ounces but next time I think I'll add 4 ounces (about 1/2 Cup) because the bite of the tomato sauce was really strong. I also mixed the basil into the sauce about 3 minutes before the sauce was done.
It tasted like tomato soup with pasta, but it was ok.
I didn't care for this. It reminded me of tomato soup.
As is not the greatest dish. I needed something quick and easy and I found this recipe. I changed it a ton after tasting the sauce. I added extra cream cheese, some cream to thin out the mix a bit, garlic, onion, and some Italian Cheeses. I had bits of parm, provolone, mozzarella and a bit of asiago cheeses in the fridge so I used a bit of everything. After all that this was pretty good.
I agree the sauce is a bit thin and I used a 10 ounce container of the new cooking cream cheese. I also added shredded parmesan, sauteed onion and garlic, oregeno and baby peperoni. I liked it though and think this is a great basic recipe that can be built upon.
Can't go wrong with this recipe!
Sorry, not a fan. But I used a garlic heavy pasta sauce...
Incredibly easy to make and adjust to ones needs.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy PHILLY Rose Penne
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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