Tuesday, June 21, 2011

Cooking Cream Pasta Bake

Have you seen that Philly Cooking Creme at the grocery store? I've been eyeing it and pondering whether or not to purchase a tub of it. Then one week, low and behold it was on sale, plus a coupon made it less than a dollar. Sold! There are a few different flavors, and after hemming and hawing for a while I settled on the Savory Garlic.

Of course then I wondered what in the world I was going to make with it. The recipes on the tub didn't strike my fancy. Neither did anything on the Philly cream cheese website. So I just winged it.

Here is what I threw together:

1 box tube pasta
6 c pasta sauce with meat and veggies already added(this was leftovers from the freezer)
half container of garlic cooking creme
2 c shredded mozzarella

Boil your pasta, per the package instructions. Stir together the pasta, sauce and cooking cream. Spread into a 9x13 pan. Top with cheese and cover with foil. Bake at 350 for 20 min, uncover and bake for another 15 min til cheese is browned and melty.


The results? Well, they were tasty, but not any better or worse than any other baked pasta dish I've made or eaten in the past. It was good, but I see no reason to go out of my way to buy another tub of the stuff. I wasn't able to think of another use for the other half of the cooking creme before it went bad and I had to pitch it. I give the cooking creme a hearty meh.

Has anyone else tried the stuff? What was your experience with the cooking creme?

1 comment:

  1. I have eyed it and I thought "what's the big deal" about this stuff. Couldn't I use regular cream cheese for a fraction of the price? Haven't tried it yet but will soon. Your dish does look delicious!


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