Baked Penne with Italian Cheese & Herb Cooking Creme

adapted from: Plain Chicken

2 1/2 c. homemade spaghetti sauce

or

1/2 lb. ground beef or Italian sausage

1/2 c. chopped onions

1/2 c. chopped green peppers

1 (24 oz.) jar spaghetti sauce

1 (10 oz.) tub Italian Cheese & Herb Cooking Creme, divided

1 1/2 c. Mozzarella cheese, grated

3 c. penne pasta (measure before it is cooked), cooked

Preheat oven to 350 degrees. If using my homemade spaghetti sauce, skip the next sentence. Brown meat with vegetables in large nonstick skillet; drain grease. Stir in spaghetti sauce, 3/4 of the carton cooking creme and 3/4 cup Mozzarella cheese. Add the cooked pasta; mix lightly. Spoon into a 2-quart casserole dish. Top with remaining cooking creme and Mozzarella cheese. Cover. Bake 20 minutes or until heated through, uncover for the last 5 minutes of baking. Serves: 4-5

Jenn's Notes: I used my homemade spaghetti sauce that I always have on hand in the freezer, so all I had to do was combine the sauce that already has the meat and veggies in it with the cooking creme, cheese and pasta and bake. Super fast and easy. I also added some fresh chopped spinach since I had some hanging out in the fridge.