>Last night’s dinner was Creamy Baked Ziti. I got the recipe from www.kraftfoods.com, they send me e-mails regularly and something seems to catch my eye from time to time to try.
Here is the recipe:
I used italian sausage & ground chuck – half and half, about a pound total.
What You Need
4 cups ziti pasta, uncooked
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13×9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.
Kraft Kitchens Tips
Enjoy your favorite foods while keeping portion size in mind.
The pasta dish may be covered and refrigerated up to 8 hours before baking. Increase baking time to 30 to 35 min. or until heated through.
If ziti is unavailable, substitute other types of tubular pasta, such as penne, mostaccioli or rigatoni.