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Categories:
lean ground beef green pepper red pepper tomatoes spaghetti sauce PHILADELPHIA Italian basil Parmesan cheese
Viewed: 64 - Published at: 7 years agoIngredients
- 1/2 lb. spaghetti, uncooked
- 1 lb. lean ground beef
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1 cup spaghetti sauce
- 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
- 2 Tbsp. thinly sliced fresh basil leaves
- 1 Tbsp. KRAFT Shredded Parmesan Cheese
Method
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, brown meat in large skillet; drain.
- Add peppers, tomatoes and spaghetti sauce; simmer on medium-low heat 4 min.
- or until peppers are crisp-tender.
- Stir in cooking creme, cook and stir 3 min.
- or until heated through.
- Drain spaghetti.
- Add to meat sauce in skillet; toss to evenly coat.
- Sprinkle with basil and Parmesan.
