Ingredients Jump to Instructions ↓

  1. 1 Tbsp. olive oil

  2. 1 onion, chopped

  3. 2 cloves garlic, minced

  4. 1 green bell pepper, chopped

  5. 12 oz. pkg. frozen beef substitute crumbles

  6. 15 oz. jar spaghetti sauce

  7. 1 tsp. Italian seasoning

  8. 2 cups elbow macaroni

  9. 8 oz. pkg. cream cheese, cubed

  10. 3/4 cup milk

  11. 1/2 cup sour cream

  12. 3/4 cup grated Parmesan cheese, divided

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Heat oil in large skillet and cook onion and garlic until crisp-tender, stirring frequently, about 5 minutes. Add green bell pepper; cook 3 minutes longer. Add beef substitute crumbles, spaghetti sauce, and Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.

  2. Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce blends. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese.

  3. In 2-1/2 quart casserole dish, place all of cream cheese mixture. Top with all of the beef substitute mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.


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