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Baked Penne with Beef

Tomorrow, at approximately 7 pm Eastern time, I will be on a plane bound for Algeria. For those of you who don't know, Algeria is a large country situated in North Africa and it's also my home country. I've been there a couple of times before, but always in the summer, so now that I'm going in the winter, I'm not quite sure what to expect.

There are a few things, however, that I know for sure I will find, and that is, a lack of penne pasta, mozzarella cheese, jarred spaghetti sauce, and Philadelphia Italian Cheese and Herb Cooking Creme. Unfortunately, I can't take all of these ingredients over there with me because all of my luggage is already overweight. So, I decided to enjoy them in this outrageously delicious dish before I go.

And by enjoy, I mean literally devour. Aside from my brother having a few servings, I basically ate the entire pan of this baked penne with beef ALL BY MYSELF. No shame. Cause I have no doubt you'll do the same once you taste it. It's addictive. It's creamy. It's cheesy. It's flavorful. It's scrumptious. It's everything pasta should be, and then some.

And the best part about it is that it's a CINCH to make. All you have to do is boil some pasta, and then the rest is just a matter of mixing together ingredients. Then you just pop it all in the oven for about 20 minutes, and you're ready to dive in.

Serve it with some salad and garlic bread, and you've got yourself a five-star meal that is sure to be a crowd-pleaser. 

Baked Penne with Beef

Yield: 2 quart casserole
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1/2 lb. ground beef
1/2 cup chopped onions
1/2 cup chopped green peppers
1 jar (24 oz.) spaghetti sauce
1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 and 1/2 cups shredded mozzarella cheese, divided
3 cups cooked penne pasta


Preheat oven to 350 degrees F.

Brown ground beef with onions and peppers in a large non-stick skillet, over medium heat. Stir in spaghetti sauce, 3/4 cup Cooking Creme, and 1/2 cup mozzarella cheese. Add pasta and stir to coat.

Spoon pasta into a 2-quart casserole dish. Top with remaining Cooking Creme and mozzarella. Cover with aluminum foil and bake for 20 minutes, uncovering after 15 minutes.

Adapted from Cooking with Pheeling

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