Creamy Baked Ziti

Creamy Baked Ziti
Creamy is the key word here, as sour cream and cream cheese take a tomato, marinara and ziti casserole to a whole new level of pasta deliciousness.


  • 4 cups ziti pasta, uncooked
  • 1 jar (24 ounces) spaghetti sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 6 ounces cream cheese, cubed
  • 3/4 cup  sour dream
  • 8 ounces KRAFT® Shredded Three Cheese with a Touch of PHILADELPHIA®
  • 1/3 cup  Parmesan cheese; grated


  1. Heat oven to 375°F.
  2. Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain.
  3. Meanwhile, add spaghetti sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 minutes or until cream cheese is melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.
  4. Layer half the pasta mixture in 13×9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
  5. Bake 20 minutes or until heated through.

Yield: 8 servings.


Mile-High Peanut Butter Pie

  • 35 NILLA Wafers, finely crushed (about 1 cup)
  •  ¼ cup butter, melted
  •  1 package (3.9 ounces) Jell-O Chocolate Instant Pudding
  •  2 cups cold milk, divided
  •  4 ounces (½ of 8-oz. package) Philadelphia Cream Cheese, softened
  •  1 package. (3.4 ounces) Jell-O Vanilla Flavor Instant Pudding
  •  ½ cup Planters Creamy Peanut Butter, divided
  •  2 cups thawed Cool Whip Whipped Topping, divided
  •  ½ square Baker’s Semi-Sweet Chocolate
  1. Heat oven to 375ºF.
  2. Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  3. Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until well blended. Add dry vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until well blended. Stir in 1 cup Cool Whip. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining Cool Whip onto center of pie.
  4. Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

Shrimp Carbonara

  • ½ pound spaghetti, uncooked
  • 4 slices Oscar Mayer Bacon, chopped
  • 1 pound uncooked deveined peeled large shrimp
  • 1 cup frozen peas
  • 1 10-ounce tub Philadelphia Italian Cheese and Herb Cooking Creme
  • ¼ cup Kraft Grated Parmesan Cheese
  1. Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1ablespoon drippings in skillet. Drain bacon on paper towels.
  2. Add shrimp to reserved drippings; cook and stir on medium heat 5 minutes or until shrimp turn pink. Stir in peas; cook 1 minute. Add cooking creme; cook and stir 3 minutes. or until heated through.
  3. Drain spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with Parmesan.

Serving Suggestion

For added color and texture, serve with a mixed green salad tossed with your favorite dressing.


If a thinner sauce is desired, reserve ¼ cup of the drained pasta cooking water. Add, 1 Tablespoon at a time, to finished recipe until of desired consistency. Top with Parmesan.

Double-Chocolate Pie

  • 1 1.4 ounce package Jell-O Chocolate Instant Pudding
  • 2 cups  cold milk, divided
  • 1 8 ounce tub Cool Whip Whipped Topping, thawed, divided
  • 6 ounce ready-to-use reduced-fat graham cracker crumb crust
  • 1 1.0 ounce package Jell-O White Chocolate Flavor Instant Pudding
  1. Beat chocolate pudding mix and 1 cup milk with whisk 2 minutes (Pudding will be thick.) Stir in half the Cool Whip; spread onto bottom of crust.
  2. Repeat with white chocolate pudding mix, remaining milk and COOL WHIP; spread over pudding layer in crust.
  3.  Refrigerate 4 hours or until firm.

8 servings

Jalapeño Poppers

  • 24 fresh Jalapeño peppers (2 pounds)
  • 1 8-ounces package Cream Cheese, softened
  • 1 8-ounces package Shredded Cheddar Cheese
  • 8 slices Bacon, cooked, crumbled
  • ¼ cup flour
  • 2 eggs, beaten
  • 40 Ritz Crackers, finely crushed (about 1⅔ cups)
  • 2 cups oil
  1. Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers.
  2. Roll peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 minutes.
  3. Heat oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 minutes or until golden brown. Drain on paper towels. Serve warm.

Cheesy Chicken Rotini

  • 1½ pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cups water
  • 3 cups rotini pasta, uncooked
  • 1 package (16 ounces) frozen broccoli, cauliflower and carrot blend
  • 1 10-ounce can Rotel Diced Tomatoes & Green Chilies, drained
  • ½ pound (8 ounces) Velveeta Pasteurized Prepared Cheese Product, cut into ½-inch cubes
  1. Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
  2. Stir in water. Bring to boil. Add pasta; stir. Cover; simmer on medium-low 10 min. or until pasta is tender.
  3. Add remaining ingredients; stir. Cook, covered, 5 to 7 min. or until Velveeta is completely melted and vegetables are crisp-tender, stirring frequently.

Bacon Cheeseburger Roll-Up

  • 1 pound lean ground beef
  • 4 slices bacon, chopped
  • 1 small onion, chopped
  • ½ pound (8 ounces) Velveeta, cut into ½ -inch cubes
  • 1 package (13.8 ounces) refrigerated pizza crust
  1. Heat oven to 400°F.
  2. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add Velveeta; cook 5 min. or until melted, stirring frequently. Cool 10 min.
  3. Unroll dough onto baking sheet sprayed with cooking spray. Press into 15×8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.
  4. Bake 20 to 25 minutes or until golden brown.