Penny. Penne!

We have returned!  We survived coastal Alaska, Victoria, BC and each other in the group!  I'm pretty sure I have close to 2000 pictures to go through now, but hopefully a couple of them turned out well enough to have printed on Canvas to be some new art in our house. 

 

We also celebrated D becoming a Godfather for the second time this year!  Congrats BRP!  We love you so much!

 

This recipe we tried awhile ago but it definately would have been perfect for a busy post-vacation week.  This one came to us on one of those catalina things that prints out when you buy certain foods/items at the grocery store and the cashier hands it to you with your receipt.  I did not feel like there was enough of the cooking cream to place on top so I just mixed it all in with the sauce and topped it off with more Mozzarella.  Next time we make this I'll probably take two tubs of the cooking cream out so I have enough to put on top as well.  I hope you enjoy this!  This would also be a good one to make up in the morning or night before and have sitting in the fridge ready to go in the oven when you get home at night.  (Sorry no photo...as this didn't come from someone else I can't borrow theirs and the camera was still down when we made this one!)

Baked Penne


1/2 lb. Extra-Lean Ground Beef
1/2 cup EACH Chopped Onions & Green Peppers
1 (24 oz.) jar Spaghetti Sauce
1 (10 oz.) tub Philadelphia Italian Cheese and Herb Cooking Creme, divided
1 cup Shredded Mozzarella Cheese, divided
3 cups Cooked Penne Pasta

Heat oven to 350*F.

Brown Meat with Vegetables in a large non-stick skillet.  Stir in Spaghetti Sauce, 3/4 cup Cooking Cream and 1/2 cup Mozzarella; cook and stir 2 -3 minutes or until Mozzarella is melted.  Add Pasta; mix lightly.

Spoon into 2-quart casserole dish.  Top with remaining Cooking Creme and Mozzarella.  Cover.

Bake 20 minutes or until heated through, uncovering after 15 minutes.