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6 servings, 1-1/2 cups each
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For a change of pace, prepare using any other bite-size pasta.
Cool, then refrigerate or freeze any leftovers. Reheat before serving as part of your lunch or dinner the next day.
Sprinkle with KRAFT Grated Parmesan Cheese along with the shredded cheese.
Cleanup is a cinch since you use just one pan to prepare this low-calorie, low-fat meal.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is one of my favorite meals to make in the winter because it sticks to your bones. I use ground chicken instead of beef, 2 small cans of mushroom pieces, I sub a jar of roasted rep peppers sliced up instead of the regular red pepper and finally I add a 1/4 cup of Italian dressing when I add the veggies for a boost of flavor.
I have made this recipe many times but need to add more Italian seasnoings. Really tastes blah without the added stuff. The water dilutes too much of the jarred sauce flavor. Then add all other ingredients. The recipe I have says to put the meat in the skillet, pour the hot water over it and cook, breaking up the meat. (chop meat)