Sunday, May 27, 2012

Creamy Pesto Baked Ziti

what you need

1pkg. (16 oz.) ziti pasta
1Tbsp. olive oil
3/4lb. Italian turkey sausage (about 3 links), casings removed
1 onion, chopped
3cloves garlic, chopped
1can (28 oz.) crushed tomatoes, undrained
1/3cup pesto
1tub (10 oz.) PHILADELPHIA Original Cooking Creme
1bag (5 oz.) baby spinach leaves
1pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2cup KRAFT Grated Parmesan Cheesemake it
HEAT oven to 375ºF.

BRING large pot of water to boil over high heat. Add ziti and cook until al dente.

MEANWHILE, heat olive oil in large skillet over medium heat. Add sausage and cook until browned, using the back of a wooden spoon to break up sausage. Add onion and garlic and saute until tender. Stir in tomatoes and pesto. Simmer 10 min. Stir in cooking creme.

DRAIN pasta; return to pot. Add spinach, meat sauce and 1-1/2 cups mozzarella cheese and stir to combine. Spoon into 3-qt. baking dish. Top with remaining 1/2 cup mozzarella and Parmesan.

BAKE until completely heated through and golden on top, about 20 min.

kraft kitchens tipsSERVING SUGGESTIONServe with a cold glass of prepared CRYSTAL LIGHT Peach Tea.MAKE AHEADPrepare the sauce the night before so all you need to do is cook the pasta, assemble and bake off the morning of the game.SUBSTITUTEPrepare using KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.

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