Creamy Baked Penne And Cheese Recipes

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FOUR CHEESE BAKED PENNE



Four Cheese Baked Penne image

Provided by Ellie Krieger

Categories     main-dish

Time 1h20m

Yield 6 servings, serving size 2 1/2 cups

Number Of Ingredients 17

1 pound whole-wheat penne
1 1/2 cups small-curd low-fat cottage cheese
1 cup part-skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese, divided
3 tablespoons chopped parsley
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 (15-ounce) can low-sodium crushed tomatoes
1 (8-ounce) can low-sodium tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon chili flakes
3/4 teaspoon salt
1/4 teaspoon pepper
Nonstick cooking spray
1/4 cup grated Parmesan (3/4 ounces)

Steps:

  • Preheat oven to 400 degrees F.
  • Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
  • Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
  • Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
  • Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc

ONE-PAN BAKED CREAM CHEESE PASTA



One-Pan Baked Cream Cheese Pasta image

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

4 cups cherry tomatoes
3 cloves garlic, sliced
1 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
1/4 cup KRAFT Zesty Italian Dressing, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
3 cups penne pasta
2-1/2 cups boiling water
2 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 400ºF.
  • Combine tomatoes, garlic, dry seasonings and 2 Tbsp. dressing in 13x9-inch baking dish sprayed with cooking spray.
  • Place block of cream cheese in center of tomato mixture.
  • Bake 30 to 35 min. or until tomatoes are tender, stirring after 20 min.
  • Add pasta, boiling water and remaining dressing to ingredients in baking dish. Use back of spatula to gently press pasta into boiling water so most the pasta is covered with water. Cover with foil.
  • Bake 20 min. Remove baking dish from oven. Stir ingredients in baking dish; cover. Let stand 5 min.
  • Sprinkle with parsley before serving.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g

BAKED PENNE WITH THREE CHEESES



Baked Penne with Three Cheeses image

I don't believe in serving kids macaroni and cheese every day. It should be treated as an indulgence, because that's what it is. This is my version of the classic macaroni and cheese Xea's grandmother makes. Older kids can easily make this by themselves. Add a big green salad and they can have dinner ready before you get home from work!

Provided by Antonia Lofaso

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound penne rigate pasta
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1 tablespoon seasoned salt, such as Lawry's
1 teaspoon freshly ground black pepper
1/2 pound shredded whole-milk mozzarella cheese
1/2 pound shredded Cheddar cheese
1/2 cup shredded Parmigiano-Reggiano cheese
1/2 cup dried breadcrumbs (preferably panko)

Steps:

  • Preheat the oven to 350 degrees F.
  • Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
  • In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
  • Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
  • Pour the sauce over the pasta and top with the breadcrumbs.
  • Bake for about 40 minutes, until the top turns a golden brown.

BAKED PENNE



Baked Penne image

This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 35m

Yield 6

Number Of Ingredients 7

½ pound extra lean ground beef
½ cup chopped onions
½ cup chopped green peppers
1 (24 ounce) jar spaghetti sauce
1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 cups hot cooked penne pasta

Steps:

  • Heat oven to 350 degrees F.
  • Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
  • Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
  • Bake 20 min. or until heated through, uncovering after 15 min.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g

CREAMY PENNE WITH CHICKEN (CREAM CHEESE SAUCE)



Creamy Penne With Chicken (Cream Cheese Sauce) image

Make and share this Creamy Penne With Chicken (Cream Cheese Sauce) recipe from Food.com.

Provided by Rachchow

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 4

1 chicken breast, grilled and cut in small pieces (I used frozen seasoned chicken breast and baked it)
3 cups cooked penne rigate
1/2 cup cream cheese
1/4 cup butter (I used non-hydrogenated margarine)

Steps:

  • Melt butter in small saucepan over low heat. Add cream cheese and stir until well mixed.
  • Add penne and chicken and toss together.
  • Enjoy! If you're using plain chicken breast, marinate them with some spices or add seasonings at the end. The breast I used was Italian seasoned. Baked or grilled will work.

Nutrition Facts : Calories 1114.9, Fat 52.3, SaturatedFat 29.7, Cholesterol 171.2, Sodium 388.7, Carbohydrate 119.2, Fiber 5, Sugar 2.9, Protein 40.3

BAKED PENNE



Baked Penne image

Get the beefy, cheesy dish you want when you follow this baked penne recipe! Put together this ooey-gooey baked penne pasta in just 15 minutes!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. garlic powder
1 tsp. dried Italian seasoning
1/2 lb. extra-lean ground beef
1/2 cup each chopped onions and green peppers
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta

Steps:

  • Heat oven to 350°F.
  • Combine first 4 ingredients in medium bowl; set aside. Brown meat with vegetables in large nonstick skillet. Stir in pasta sauce, cream cheese mixture and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
  • Spoon into 2-qt. casserole; top with remaining mozzarella. Cover.
  • Bake 20 min. or until heated through, uncovering after 15 min.

Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g

CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC)



Creamy Baked Penne and Chicken With Mushrooms (Oamc) image

From an America's Test Kitchen cookbook titled The Best Make-Ahead Recipe. The recipe book also included a variation for Creamy Baked Penne and Chicken with Artichokes, Tarragon, and Lemon. I've put in notes where appropriate to make the variation. In the ingredient list, use the variation ingredient in place of the original ingredient.

Provided by muncheechee

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 19

salt
1 lb penne
4 tablespoons olive oil
1 1/2 lbs cremini mushrooms, wiped clean and sliced 1/4 inch thick (VARIATION Three 9-oz boxes frozen artichokes, thawed, patted dry, and chopped course)
1 medium onion, minced
1/2 ounce dried porcini mushrooms, rinsed and minced (VARIATION No mushrooms)
8 garlic cloves, medium sized minced (about 8 tsps)
1 teaspoon thyme, dried (VARIATION 1/4 tsp lemon zest)
1/4 cup unbleached all-purpose flour
2 cups low sodium chicken broth
1 cup dry white wine
1 cup heavy cream
2 lbs chicken breasts, boneless and skinless, trimmed
8 ounces Italian cheese blend, shredded (about 2 cups)
1/4 teaspoon ground black pepper
2 tablespoons parsley, fresh and minced (VARIATION 3 tbsp minced fresh terragon leaves)
3 bay leaves
1 1/2 cups peas, frozen
3 tablespoons lemon juice

Steps:

  • Bring 4 quarts of water to a boil in a dutch oven over high heat. Stir in 1 tbsp salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain and toss with 1 tbsp oil. Set aside.
  • Wipe the pot dry, add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering. Add the cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt (VARIATION: No mushrooms. Add the artichokes, onion, and 1 tsp salt and cook until artichokes are lightly browned. Proceed to next step). Cover and cook, stirring often, until the mushrooms have released their liquid, about 10 mintues. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the mushrooms are dry and browned, 5 to 10 minutes.
  • Stir in the garlic and thyme (VARIATION: no thyme, add lemon zest) and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine, and cream.
  • Add the chicken breasts (VARIATION: and add bay leaves), partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
  • Remove the pot from the heat (VARIATION: and discard bay leaves). Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken and 1 cup of the cheese into the sauce with the cooked pasta until well combined (VARIATION: also stir in peas and lemon juice). Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaning 1 cup cheese.
  • TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours.).
  • TO SERVE IF REFRIGERATED: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable spray (or use non-stick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the parsley before serving.
  • TO SERVE RIGHT AWAY: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the parsley before serving.
  • BAKE HALF, FREEZE HALF: Divide between two 8 by 8-inch casserole dishes or three 9 by 3-inch loaf pans and follow storage directions (above). To serve, follow directions above, reducing cooking time by 5 to 10 minutes.

Nutrition Facts : Calories 669.1, Fat 30.1, SaturatedFat 11.1, Cholesterol 113.4, Sodium 112.1, Carbohydrate 62.8, Fiber 9.1, Sugar 4.5, Protein 34.4

CREAMY BAKED PENNE AND CHEESE



Creamy Baked Penne and Cheese image

In this easy family favorite, penne pasta is baked in a creamy, cheesy sauce under a crispy topping of rye bread cubes.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 15m

Yield 4

Number Of Ingredients 8

3 cups penne pasta
2 tablespoons olive oil, divided
3 medium (4-1/8" long)s green onions, chopped
1 teaspoon dried thyme leaves
1 (270 g) tub PHILADELPHIA Original Cooking Creme
½ cup KRAFT 100% Parmesan Shredded Cheese
½ cup shredded CRACKER BARREL Extra Old Cheddar Cheese
2 slices light rye bread, cut into 1/2-inch cubes

Steps:

  • Heat oven to 400 degrees F.
  • Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1/3 cup cooking water.
  • Heat 1 Tbsp. oil in large saucepan on medium heat. Add onions and thyme; cook and stir 5 min. Add reserved cooking water, Cooking Creme and cheeses; cook and stir 2 to 3 min. or until cheeses are melted. Add pasta; mix lightly. Transfer to 9-inch square baking dish sprayed with cooking spray.
  • Drizzle remaining oil over bread cubes; toss to coat. Sprinkle over pasta mixture.
  • Bake 12 min. or until pasta mixture is heated through and bread topping is golden brown.

Nutrition Facts : Calories 495.2 calories, Carbohydrate 51.4 g, Cholesterol 51.4 mg, Fat 24.6 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 11 g, Sodium 618.7 mg, Sugar 2.7 g

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From howsweeteats.com


BAKED PENNE AND CHEESE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Baked Penne And Cheese Recipe are provided here for you to discover and enjoy ... Healthy Cream Cheese Pie Recipes Homemade Healthy Eggnog Recipe Cabbage Casserole Recipes Healthy Easy Recipes. Easy Valentine Recipes Easy Recipe For Squash Soup Strawberry Rhubarb Dessert Easy Easy Strawberry Rhubarb …
From recipeshappy.com


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