"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Cheese Pasta Pie Recipe

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This recipe for Cream Cheese Pasta Pie, by , is from The Ledbetter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Ledbetter
Added: Monday, October 5, 2009


1-Box or Bag of Penne or Mostaccioli pasta
2-8oz packages cream cheese
2/3-C Parmesan cheese
1-Stick of margarine
1-1 ˝ C milk
Bell peppers (red & yellow) sliced in thin strips
Seasonings to taste (parsley, garlic powder, chives, oregano,
black pepper, cumin, etc.)
Provolone & Mozzarella cheese to top

Preheat oven to 350-400. You can cook your chicken in the oven or on the stove. I usually season my boneless, skinless chicken breasts well with some of the same seasonings I will use in this recipe, and then I bake it first. After it is done, I let it cool and begin the rest of the recipe.

Cook the pasta according to the directions. While pasta is cooking, slowly heat and mix the cream cheese, Parmesan cheese, margarine and milk. You want it thick and creamy, not mushy or lumpy. Then add some of your seasonings to taste. I really love the cumin and garlic powder. Drain the pasta, and then pour the sauce over it. Allow that to simmer and really saturate the pasta.

In a separate skillet, sauté your bell peppers with a little butter and garlic powder. Once peppers are slightly tender, add them to your pasta and sauce mixture. Once they are combined, pour them into a large casserole dish. Top with provolone and mozzarella cheeses, then sprinkle with Parmesan cheese on top if desired. Bake for 20-30 minutes, or until cheese has melted well.




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