1 each green and red bell pepper, cut into thin strips
1 jar (26 oz.) spaghetti sauce
1 tsp. fennel seed
Dash crushed red pepper
4 oz. (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese, cubed
1/4 cup Kraft® Shredded Parmesan Cheese
Instructions
Cook pasta as directed on package.
Meanwhile, crumble sausage into large skillet; cook and stir on
medium heat 8 min. or until done. Drain. Add bell peppers; cook
and stir 5 min. or until crisp-tender. Stir in next 3 ingredients;
cook 5 min. or until heated through. Add cream cheese; cook 2
min. or until melted, stirring frequently.
Drain pasta. Add to sausage mixture; mix lightly. Top with
Parmesan. Yield- 4 servings, 2 cups each.
Originally Submitted
5/31/2010
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