Have you tried the new Philadelphia Cooking Cream that came out a few months ago. It is a cream cheese blend that doesn’t break down in heat the way that regular cream cheese does. It is smoother and creamier, too.
The problem is that is has been hard to find good recipes for cooking cream. I honestly didn’t care for any of the ones that the company offers on the box or its website. I got a bunch of cooking cream for pennies using coupons at the grocery store, but I really needed good recipes to use it up. So, I developed some myself.
The first one I will share is a baked ziti. This dish comes out a little thicker and creamer than traditional baked ziti, which is usually made with ricotta cheese. The kids, however, loved it because of the creaminess. it is a very hearty dish without getting too cheesy.
Cooking Cream Baked Ziti
Ingredients:
1 box penne pasta
3 1/2 cups pasta sauce
Fresh or dried oregano to taste
1 container Philadelphia Cooking Cream
1 1/2 cups KRAFT Mozzarella Shredded Cheese
1/3 cup KRAFT 100% Grated Parmesan Cheese
Directions:
Preheat the oven to 375 degrees F.
Cook the pasta in large saucepan as directed on package. Remove from the pan and drain.
Next, using the same pan that held the pasta, combine pasta sauce, tomatoes and cream cheese to same pan. Cook it on medium heat for five 5 minutes or until the mixture is well blended, stirring frequently.
Return the pasta to pan and mix it in to the sauce/cheese mixture.
Get out your 13×9-inch baking dish and layer in half of the pasta mixture. Add 3/4 cup mozzarella and then layer in the remaining pasta mixture. Top the dish with the remaining mozzarella and parmesan cheese.
Bake the dish for 20 minutes or until the cheese is melted and bubbly.