Brian is NOT a fan of the new Philly Cooking Cremes. Personally, I can only take it in smaller doses as well. If a recipe calls for the whole container, I'll usually just add about 1/3 of the container and we feel it's definitely enough flavor for our family. So when this recipe called for the cooking creme again, I wasn't sure he was going to eat this. BUT, I was happily surprised that this made a huge 9x13 pan and we actually ate it for two dinners! Bonus! I would definitely make this again for us and I would continue to use a little less meat and a lot less cooking creme.
4 cups medium pasta shells, uncooked
1 lb. extra-lean ground beef (I used 3/4 lb ground turkey)
1 jar (24 oz.) marinara sauce
1 tub (10 oz.) Philadelphia Original Cooking Creme (I used 1/3 of the tub)
1/3 cup chopped fresh basil
1/4 cup Grated Parmesan Cheese
1-1/2 cups Shredded Mozzarella Cheese
Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; drain. Stir in marinara sauce; simmer on medium heat 2 min. Remove from heat.
Drain pasta. Mix cooking creme, basil and Parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Refrigerate up to 24 hours.
Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.
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