Italian sausage and penne grab the headlines in this easy pasta bake, but cream cheese spread and shredded mozzarella take major supporting roles!
What You Need
Original recipe yields 6 servings
3 cups penne pasta, uncooked
1/2 lb. Italian sausage links, cut into 1/2-inch slices
1 Tbsp. olive oil
1 onion, chopped
4 cloves garlic, minced
3/4 cup (6 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup fat-free reduced-sodium chicken broth
1/4 cup chopped oil-packed sun-dried tomatoes
1/2 cup chopped fresh basil
1/2 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat oven to 375ºF.
Cook pasta as directed on package, omitting salt.
Meanwhile, cook sausage in large skillet on medium heat 8 to 9 min. or until done, stirring occasionally. Remove sausage from skillet; drain skillet. Add oil and onions to same skillet; cook on medium heat 4 min. or until onions are crisp-tender, adding garlic for the last minute. Stir in cream cheese spread and broth; cook and stir 2 min. or until cream cheese spread is melted.
Drain pasta. Add to cream cheese mixture with the sun-dried tomatoes, basil and sausage; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray. Top with cheese; cover.
Bake 30 min. or until heated through.
Serve with steamed green vegetables, such as broccoli, and glass of fat-free milk.
Substitute 1/2 lb. lean ground beef for the sausage links.
Prepare using whatever fresh herbs you have on hand, such as oregano or rosemary, for the basil.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.