10m
PREP TIME
1hr
COOK TIME
471
CALORIES
14
INGREDIENTS
Servings: 12
Ingredients
- 1 pound ground Italian sausage
- 1 cup chopped onion
- 1 can (14 1/2 ounces) petite diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 4 teaspoons McCormick® Garlic Powder, divided
- 1 teaspoon McCormick® Basil Leaves
- 1 teaspoon McCormick® Oregano Leaves
- 2 teaspoons salt , divided
- 3/4 teaspoon McCormick® Coarse Ground Black Pepper, divided
- 1 pound uncooked pasta, such as rotini
- 3 cups milk
-
1
package
(8 ounces)
whipped
cream cheese
![substitution]( "substitution")
Substitutions available
- plain cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese, divided
INSTRUCTIONS
- 1 Preheat oven to 375°F. Cook and crumble sausage in large saucepan on medium-high heat. Remove sausage from pan with slotted spoon. Add onion; cook and stir 3 minutes or until tender. Stir in tomatoes, tomato sauce, 2 teaspoons of the garlic powder, basil, oregano, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Bring to boil. Return sausage to skillet, stirring to mix. Remove from heat. Set aside.
- 2 Spray 13x9-inch baking dish with no stick cooking spray. Place uncooked pasta in dish. Whisk milk, cream cheese, Parmesan, remaining 2 teaspoons garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in large bowl until well blended. Stir in 2 cups of the mozzarella. Pour mixture evenly over pasta in dish.
- 3 Spoon meat sauce mixture evenly over pasta layer. Top with remaining 2 cups mozzarella. Cover with foil. Bake 30 minutes.
- 4 Remove foil. Bake 15 to 20 minutes longer or until cheese is melted and lightly browned. Let stand 5 minutes before serving.
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