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Creamy Italian Pasta Bake
This pasta casserole is baked with creamy cheese, zesty peppers and onions for a twist on traditional Italian dishes.
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Ingredients
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
Directions
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.
Prep Time 15 minutes
Cook Time 30 minutes
All recipes serve 4 to 6 servings, unless otherwise noted. Please verify the status of all gluten-free, nut-free, dairy-free, soy-free, vegan, vegetarian and kosher products before consumption for your protection. Cargill does not make any claims to any recipes included on this website. This website provides general information, however, it not intended for any medical application, including, but not limited to diagnosis, or treatment of any health condition. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Cargill assumes no liability for any recommendations, suggestions, information, menus or recipes. Cargill accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.
