Thursday, May 20, 2010

4-Cheese Penne Pasta Skillet Sensation ***

This one was originally printed on a recipe calendar where I used to work, but I've made so many changes through the years that it's turned into something else completely, lol.  We still love it, though.  I'm not going to lie.  It's better with the regular penne pasta, but the cheese does a decent job of masking the texture of the whole wheat.  It's a fair trade, right?  ;)  It makes about 4-6 servings, but I normally double it if I want enough for leftovers the next day. 

(luckymommyto2boys ~ Amy)

6 oz penne or other tube pasta
¾ lb ground beef
1 (14.5-oz) can chunky pasta style stewed tomatoes
1 cup sliced green onions
1 (3-oz) pkg cream cheese
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
½ shredded sharp cheddar cheese

Cook pasta as package directs; drain. In skillet, brown meat. Salt and pepper to taste; drain. Add tomatoes. Cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese.
Yield: 4-6 servings
* Amy’s notes: I used ground turkey, fire roasted tomatoes, and whole wheat/whole grain pasta.

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