Back when I shared this post, I froze the leftover spaghetti sauce. That’s all gravy, but how many of you freeze food with every intention on eating it in the future and then don’t? We are guilty of this. So I was determined to do something with this leftover sauce besides chuck it in the trash in a few months.
The beauty of cooking with leftovers is, all I need from the grocery store was cheese. Everything else was already at home in a cabinet or freezer so my grocery bill was awesome. While at the store I came across something new I’d never seen before, Philadelphia Cooking Creme. You can find it directly beside the cream cheeses. So I decided to just give the Italian cheese and herb flavor a whirl. There are so many interesting flavors to try out, I can’t wait to try more! So if any of you have cooked with this stuff and have any yummy recipes to pass along, please email them to me.
1 lb dried ziti
1 10 oz tub Philadelphia Cooking Creme – Italian Cheese and Herb
1-2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1/2 cup italian bread crumbs
-Preheat oven to 350 degrees
-Cook ziti according to directions on box
-In a large pot, heat spaghetti sauce until heated through.
-Add 3/4 the tub of Philly Cooking Creme and 1/2 a cup of mozzarella to the spaghetti sauce. Stir until cheese is melted.
-Stir the ziti into the pot with the cheesy spaghetti sauce.
-Add the mixture to a 9 x 13 baking dish. Add the rest of the Philly Cooking Creme to the top of the baked ziti, just dab it on with a spoon. Sprinkle shredded mozzarella and parmesan over the top, then the breadcrumbs.
-Cover with foil, and baked in the oven for 25 minutes.
-Uncover the dish and continue to bake until the cheese is melted, about 5 minutes.