Frozen veggies and an easy sauce make this beefy penne pasta skillet a breeze to prepare. Add crumbled bacon and meet your new favorite dish.
What You Need
Original recipe yields 6 servings
2-2/3 cups penne pasta, uncooked
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 lb. lean ground beef
2 cups frozen peas and carrots
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
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Let's Make It
Cook pasta as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain bacon on paper towels. Discard drippings from skillet.
Brown ground beef in same skillet; drain. Add frozen vegetables and tomatoes to skillet with beef; cook on medium heat 3 min., stirring occasionally. Stir in cream cheese spread and milk; cook and stir 2 min. or until mixture is blended and heated through.
Drain pasta. Reserve 1 Tbsp. bacon. Add remaining bacon to skillet with the pasta; mix lightly. Sprinkle with reserved bacon.
Keeping It Safe
Always be sure to cook ground beef until no pink color remains. Ground beef can host harmful bacteria that are destroyed only by cooking the meat all the way through.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.