This pasta casserole is baked with creamy cheese, zesty peppers and onions for a twist on traditional Italian dishes.
1-1/2 lbs ground round (or 85/15 ground beef)
1 small onion, chopped
1 pkg (13.25 oz) penne pasta
1 can (10.5 oz) condensed tomato soup
1 tsp salt
1/4 tsp ground black pepper
1 pkg (8 oz) cream cheese, softened
1 cup small curd cottage cheese
1 cup sour cream
1/4 cup chopped green bell pepper
1/4 cup thinly sliced green onions
1/4 cup shredded Parmesan cheese
Preheat oven to 350° F. In a large skillet over medium heat, cook ground beef and onion until meat is no longer pink and internal temperature reaches 160° F on a meat thermometer. Meanwhile, cook and drain pasta according to package directions. Add soup, salt and pepper to ground beef mixture; bring to boil. Reduce heat; simmer, uncovered, for 5 minutes. In a mixing bowl, beat cream cheese, cottage cheese and sour cream until blended. Stir in green pepper, onion and pasta. Transfer to a greased 2-1/2-quart baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake uncovered for 30 to 35 minutes.
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