Post by StressedOut on Jun 22, 2013 8:39:55 GMT -6
What You Need
1/2lb. angel hair pasta, uncooked
1/2lb. ground beef
1/2lb. Italian sausage
1jar (24 oz.) spaghetti sauce
4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA
Cream Cheese, cubed
1cup KRAFT Shredded Cheddar Cheese
1cup KRAFT Shredded Monterey Jack Cheese
Make It
HEAT oven to 350ºF.
COOK the pasta according to the package directions; drain.
IN a large skillet, brown beef and sausage; drain, if needed. Return meat to skillet. Stir in spaghetti sauce and cream cheese. Cook over low heat until cheese has blended into sauce and it is heated through.
COVER the bottom of a 13x9-inch baking dish with a little sauce. Add a layer of 1/2 pasta and 1/2 remaining sauce, then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
BAKE in the oven for 25-30 minutes. Top the casserole with the remaining cheese, return it to the oven and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
CUT into squares before serving.
1/2lb. angel hair pasta, uncooked
1/2lb. ground beef
1/2lb. Italian sausage
1jar (24 oz.) spaghetti sauce
4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA
Cream Cheese, cubed
1cup KRAFT Shredded Cheddar Cheese
1cup KRAFT Shredded Monterey Jack Cheese
Make It
HEAT oven to 350ºF.
COOK the pasta according to the package directions; drain.
IN a large skillet, brown beef and sausage; drain, if needed. Return meat to skillet. Stir in spaghetti sauce and cream cheese. Cook over low heat until cheese has blended into sauce and it is heated through.
COVER the bottom of a 13x9-inch baking dish with a little sauce. Add a layer of 1/2 pasta and 1/2 remaining sauce, then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
BAKE in the oven for 25-30 minutes. Top the casserole with the remaining cheese, return it to the oven and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
CUT into squares before serving.