Type what you have

Ingredients

• ✓ cream cheese
• pesto
• chive
• cilantro

Instructions

1. 1 Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

By veggigoddess

Ingredients

• ✓ cream cheese
• chicken breast
• butter
• cream of chicken soup
• salad dressing mix
• sherry

Instructions

1. 1 Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up chicken into bite-size pieces in the slow cooker.
2. 2 Place cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, constantly stirring until cream cheese has melted and sauce is well combined. Pour sauce over chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

By CHEFCATHY

Ingredients

• ✓ cream cheese
• chicken breast
• water
• pesto
• tomato
• five cheese blend

Instructions

1. 1 Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm.
2. 2 Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
3. 3 Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

By Philadelphia

Ingredients

• ✓ cream cheese
• lasagna noodle
• chicken breast
• mozzarella cheese
• water
• chicken bouillon
• spaghetti sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and set aside.
3. 3 Meanwhile, place chicken in a saucepan with enough water to cover; bring to a boil. Cook until chicken is no longer pink and the juices run clear, about 20 minutes. Remove chicken from the saucepan and shred.
4. 4 Combine shredded chicken, 1 cup mozzarella cheese, and cream cheese in a large bowl. Dissolve hot water and bouillon in a liquid measure; pour over chicken mixture and stir until well combined.
5. 5 Spread 1/3 of the spaghetti sauce in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the chicken mixture and top with 3 lasagna noodles; repeat. Top with remaining sauce and sprinkle with remaining 1 cup mozzarella cheese.
6. 6 Bake in the preheated oven for 45 minutes.
7. 7 Serve and enjoy!

By Caroline

Ingredients

• ✓ cream cheese
• ziti pasta
• marinara sauce
• tomato
• sour cream
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat oven to 375 degrees F.
2. 2 Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
3. 3 Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
4. 4 Bake 20 min. or until heated through.

By Kraft

Ingredients

• ✓ cream cheese
• lasagna noodle
• egg
• provolone cheese
• cottage cheese
• bacon
• garlic powder
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
4. 4 In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
5. 5 Cover and bake in a preheated oven for 30 minutes or until heated through.

By WIKSCOGG

Ingredients

• ✓ cream cheese
• spaghetti
• ground beef
• spaghetti sauce
• butter
• cottage cheese
• sour cream
• cheddar cheese

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 8 to 12 minutes. Drain.
3. 3 While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Transfer to a bowl and mix in spaghetti sauce.
5. 5 Place 1/2 of the butter slices into the bottom of a 9x13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.
6. 6 Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.
7. 7 Cover with remaining spaghetti and top with remaining slices of butter.
8. 8 Pour ground beef mixture over spaghetti and spread in an even layer.
9. 9 Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.
10. 10 Enjoy!

By Coqui30

Ingredients

• ✓ cream cheese
• butter
• spinach
• heavy cream
• parmesan cheese
• garlic powder
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over low heat. Add spinach; cook and stir until warmed through, about 1 minute. Stir in heavy cream and cream cheese until cream cheese is melted, about 5 minutes.
2. 2 Fold in Parmesan cheese and garlic powder; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

By nbrock_85

Ingredients

• ✓ cream cheese
• penne pasta
• olive oil
• onion
• chicken
• tomato
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 Heat olive oil in a skillet over medium-high heat. Sauté onion in hot oil until tender, 5 to 7 minutes.
4. 4 Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

By jr911

Ingredients

• ✓ cream cheese
• farfalle pasta
• pasta sauce
• italian seasoning
• red pepper flakes
• ground beef
• onion
• garlic
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
3. 3 Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
4. 4 Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
5. 5 Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

By Crystal Wold

Ingredients

• ✓ cream cheese
• butter
• portobello mushroom
• butter
• milk
• parmesan cheese
• basil
• garlic
• white pepper

Instructions

1. 1 Heat 2 tablespoons butter in a skillet over medium heat. Stir in mushrooms; cook and stir until softened, about 5 minutes. Set aside.
2. 2 Melt cream cheese and 1/2 cup butter in a saucepan, stirring occasionally, over medium heat. Stir in milk and Parmesan cheese until smooth.
3. 3 Add basil, garlic, and white pepper. Simmer until flavors blend, about 5 minutes; stir in mushrooms.

By Mommy bakes

Ingredients

• ✓ cream cheese
• fettuccine
• spaghetti
• broccoli floret
• italian dressing
• chicken breast
• milk
• parmesan cheese
• basil

Instructions

1. 1 Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
2. 2 Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and cook until no longer pink in the center, stirring occasionally, about 5 to 7 minutes.
3. 3 Stir in milk, cream cheese, Parmesan cheese, and basil. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, about 1 to 2 minutes.
4. 4 Add chicken mixture to pasta mixture; mix lightly.

By Philadelphia

Ingredients

• ✓ cream cheese
• cheese tortellini
• butter
• onion
• spinach
• mushroom
• parmesan cheese
• milk
• cherry tomato

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
2. 2 While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
3. 3 Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.

By JENNIFERVAN77

Ingredients

• ✓ cream cheese
• butter
• mozzarella
• parmesan cheese
• spinach
• garlic powder
• chicken breast
• lemon pepper seasoning
• tomato
• balsamic vinaigrette dressing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch glass baking pan.
2. 2 Combine 1/4 cup mozzarella cheese, Parmesan cheese, chopped spinach, cream cheese, and garlic powder in a medium bowl.
3. 3 Slice chicken lengthwise on the side of each breast to make a pocket, being careful not to cut all the way through to the other side. Stuff cheese and spinach mixture into each breast. Secure filling by sealing each pocket with 2 to 3 toothpicks. Season with lemon-pepper seasoning and place in the prepared baking pan.
4. 4 Bake in the preheated oven for 30 minutes; it's okay if some of the cheese and spinach mixture spills out while baking.
5. 5 Remove from the oven and top with tomato slices and remaining mozzarella. Drizzle with balsamic vinaigrette and return to the oven. Bake until chicken is cooked through and cheese on top is bubbly and golden, 10 to 15 more minutes.

By Hannah Winters

Ingredients

• ✓ cream cheese
• cooking spray
• chicken breast
• water
• salad dressing mix
• garlic
• cream of chicken soup
• mushroom
• spaghetti
• parsley

Instructions

1. 1 Spray the crock of a slow cooker with nonstick cooking spray. Place chicken breasts in the crock. Combine water and Italian dressing mix in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low for 4 hours.
2. 2 After 4 hours, whisk cream cheese and condensed soup together in a bowl. Pour over chicken. Stir in mushrooms. Cover and cook on Low for 1 hour.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in spaghetti, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes. Drain well.
4. 4 To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

By TLSmith

Ingredients

• ✓ cream cheese
• ziti pasta
• mozzarella cheese
• pasta sauce
• ricotta cheese
• parmesan cheese
• italian seasoning
• garlic powder
• salt
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 Combine 4 cups mozzarella, pasta sauce, ricotta, cream cheese, 2 tablespoons Parmesan, Italian seasoning, garlic powder, and salt in a large mixing bowl. Add cooked ziti and mix well to coat. Transfer to a 9x13-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over top, along with parsley. Cover with foil.
4. 4 Bake in the preheated oven until thoroughly heated and cheese on top is melted, 20 to 30 minutes.

By Baby Bunny

Ingredients

• ✓ cream cheese
• fettucine
• butter
• garlic
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• half-and-half
• parmesan cheese
• crabmeat

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
2. 2 Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
3. 3 Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
4. 4 Divide the fettucine between 2 plates or bowls and top with the crab sauce.

By LisaJ

Ingredients

• ✓ cream cheese
• butter
• shrimp
• heavy cream
• garlic powder
• basil
• black pepper
• salt
• parmesan cheese
• psyllium husk
• kale
• sun-dried tomato

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add shrimp; reduce heat to medium-low. Cook, turning shrimp after 30 seconds, until only slightly pink, about 1 minute. Add cream cheese and heavy cream; increase heat to medium. Cook, stirring frequently, until cream cheese is melted and no lumps remain, about 2 minutes.
2. 2 Sprinkle garlic powder, basil, pepper, and salt into the skillet; stir well. Mix in Parmesan cheese until well combined. Simmer until sauce starts to thicken, about 5 minutes. Add psyllium husk. Cook and stir until desired thickness is reached, 5 to 7 minutes more. Fold in kale and sun-dried tomatoes. Remove from heat.

By Audrey Ann Denton

Ingredients

• ✓ cream cheese
• lasagna noodle
• ground beef
• onion
• pasta sauce
• garlic powder
• basil
• parsley
• chive
• oregano
• nutmeg
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain; pat noodles dry with paper towels.
3. 3 Brown ground beef and onion in a large skillet over medium heat, breaking meat into crumbles as it cooks, about 10 minutes. Stir in pasta sauce, garlic powder, basil, parsley, chives, oregano, and nutmeg.
4. 4 Transfer 1/2 beef mixture to a 2-quart casserole dish; sprinkle with 1 cup Cheddar cheese.
5. 5 Lay 1 lasagna noodle on a lightly floured work surface; spread on 2 tablespoons each cream cheese and beef mixture. Roll up noodle; place seam-side down onto cheese layer in casserole dish. Repeat process with remaining noodles. Sprinkle remaining beef mixture and remaining 1 cup Cheddar cheese over noodle rolls.
6. 6 Bake in the preheated oven until cheese and sauce bubbly, 10 to 15 minutes.

By Jenny

Ingredients

• ✓ cream cheese
• bacon
• onion
• garlic
• cumin
• oregano
• black pepper
• sour cream
• pizza dough
• mozzarella cheese
• cheddar cheese
• jalapeno pepper
• parsley flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
3. 3 Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
4. 4 Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
5. 5 Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ cream cheese
• pappardelle pasta
• olive oil
• smoked sausage
• cremini mushroom
• butter
• garlic
• half and half
• parmesan cheese
• kosher salt
• black pepper
• pesto
• basil

Instructions

1. 1 Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water.
2. 2 Heat olive oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Remove to a plate; carefully wipe the skillet clean as it may be hot.
3. 3 Melt butter in the same skillet over medium heat; cook garlic in hot butter, stirring occasionally, until garlic just begins to brown, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth.
4. 4 Remove the skillet from heat. Stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary.
5. 5 Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup Parmesan cheese.

By Hillshire FarmR Brand

Ingredients

• ✓ cream cheese
• green onion
• bread crumb
• parmesan cheese
• ground beef
• bread
• mayonnaise
• italian seasoning
• black pepper
• mozzarella cheese
• spaghetti sauce
• water
• garlic

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Mix onions, bread crumbs, Parmesan cheese, and ground beef together in a bowl. Roll mixture into even-sized meatballs, about 1 inch in diameter; place in a baking pan. Bake in the preheated oven until beef is no longer pink, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
3. 3 Arrange bread cubes in a single layer in an ungreased 9x13-inch baking dish. Mix cream cheese, mayonnaise, Italian seasoning, and black pepper together until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
4. 4 Mix spaghetti sauce, water (if using), and garlic together in a large bowl. Gently stir in meatballs; pour over bread and cheese mixture in the baking pan. Sprinkle remaining mozzarella cheese evenly over the top.
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.

By MARBALET

Ingredients

• ✓ cream cheese
• penne pasta
• butter
• garlic
• milk
• parmesan cheese
• parsley
• italian seasoning
• salt
• black pepper
• olive oil
• chicken breast
• garlic powder

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
3. 3 Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
4. 4 Preheat oven to 375 degrees F (190 degrees C).
5. 5 Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
6. 6 Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

By hkopinions

Ingredients

• ✓ cream cheese
• calamari tube
• green onion
• garlic
• shrimp
• crabmeat
• lemon juice
• butter
• garlic
• milk
• parmesan cheese
• black pepper
• romano cheese
• linguine pasta

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
2. 2 In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
3. 3 Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
4. 4 Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

By UNREFINEDNERD

Ingredients

• ✓ cream cheese
• green olive
• black olive
• olive oil
• caper
• red wine vinegar
• shallot
• garlic
• oregano
• salt
• black pepper
• genoa salami
• deli ham
• cracker

Instructions

1. 1 Stir together green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl.
2. 2 Cut salami and deli ham so they fit onto crackers.
3. 3 Spread cream cheese on crackers; top each cracker with a piece of salami, a piece of ham, and a spoonful of olive salad.

By lutzflcat

Ingredients

• ✓ cream cheese
• cooking spray
• spaghetti
• sour cream
• mozzarella cheese
• olive oil
• ground beef
• onion
• garlic
• italian seasoning
• salt
• black pepper
• black pepper
• meatless spaghetti sauce
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray; set aside.
2. 2 Boil spaghetti in generously salted water until cooked through but still firm to the bite, 8 to 10 minutes. Drain and set aside.
3. 3 While pasta cooks, stir cream cheese, sour cream, and 1 cup of mozzarella cheese together until combined; set aside.
4. 4 Heat olive oil in a large high-sided skillet over medium-high heat. Add beef in large chunks and cook, undisturbed, until lightly browned, about 2 minutes.
5. 5 Add onion, garlic, Italian seasoning, salt, and pepper. Continue to cook, breaking up meat into smaller pieces with a wooden spoon and stirring occasionally, until almost cooked through, about 3 minutes. Remove from heat and tilt the pan to pool grease onto one side, trying to keep the beef mixture on the other. Use a large spoon to remove grease; discard grease once cooled.
6. 6 Add marinara to beef mixture in skillet; stir until combined. Add reserved spaghetti. Fold and stir until well coated in sauce.
7. 7 Transfer ½ of the pasta mixture to prepared baking dish. Spread sour cream mixture evenly over pasta mixture in baking dish, then top with remaining pasta mixture.
8. 8 Sprinkle remaining 1 cup mozzarella evenly over spaghetti mixture. Cover loosely with aluminum foil and place baking dish on a baking sheet.
9. 9 Bake in preheated oven until cheese has melted, about 30 minutes. Remove aluminum foil and sprinkle top with Parmesan cheese. Increase oven temperature to broil.
10. 10 Broil until cheese has started to turn golden brown, 3 to 4 minutes. Sprinkle with parsley and serve.
11. 11 Enjoy!

By Noonie Finch Hodges

Ingredients

• ✓ cream cheese
• ✓ cream cheese
• black pepper
• salt
• garlic
• butter
• dill
• white wine
• half-and-half
• black pepper
• salt
• white wine
• parsley
• dill
• garlic
• onion
• salmon
• pasta shell
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
2. 2 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
3. 3 Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
4. 4 Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
5. 5 Bake in the preheated oven until bubbly and heated through, about 20 minutes.
6. 6 While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
7. 7 Remove shells from the oven and top with cream sauce. Serve.

By LauraS

Ingredients

• ✓ cream cheese
• parsley
• black pepper
• salt
• italian seasoning
• garlic powder
• shrimp
• plain greek yogurt
• cheese blend
• parmesan cheese
• chicken broth
• milk
• all-purpose flour
• butter
• olive oil
• lemon
• broccoli floret
• bacon

Instructions

1. 1 Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until mostly but not fully cooked, about 6 minutes. Reduce heat to medium, add broccoli, and saute until bright green and crisp-tender, 3 to 5 minutes. Pour broccoli and bacon into a bowl lined with a paper towel to absorb excess oil; discard paper towel and toss broccoli mixture with lemon juice.
2. 2 Heat olive oil and butter in a deep saucepan over medium heat until bubbling. Whisk in flour to create a roux; continue whisking until mixture turns golden brown, about 3 minutes. Slowly whisk in milk until smooth. Reduce heat to low, add cream cheese, and whisk until no lumps remain. Stir in chicken broth, increase heat to medium, and simmer until thick, 5 to 7 minutes.
3. 3 Add 3/4 cup Parmesan cheese and Italian cheese; stir until incorporated. Stir in Greek yogurt. Add shrimp and cook until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add garlic powder, Italian seasoning, salt, and pepper.
4. 4 Remove from heat and stir in broccoli-bacon mixture. Sprinkle with remaining Parmesan and garnish with parsley.

By Scott Tracy

Ingredients

• ✓ cream cheese
• mozzarella cheese
• marinara sauce
• salt
• oregano
• onion powder
• egg
• green onion
• parsley
• parmesan cheese
• spinach
• ricotta cheese
• vegetable oil
• butter
• milk
• all-purpose flour
• salt
• egg

Instructions

1. 1 Whisk 4 eggs and ¼ teaspoon salt together in a bowl; gradually whisk in flour, alternating with milk, until smooth. Whisk in melted butter; refrigerate batter at least 1 hour.
2. 2 Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Pour in about ¼ cup batter (enough to lightly cover bottom of the skillet) and immediately swirl the skillet to spread batter out to cover bottom completely. Cook until crêpe turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Transfer crêpe to a plate; layered between waxed paper. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crêpes from sticking.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Gently combine ricotta cheese, spinach, Parmesan cheese, cream cheese, parsley, green onion, 2 eggs, onion powder, oregano, and ½ teaspoon salt in a bowl until filling is thoroughly mixed.
5. 5 Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place 1 crêpe onto a work surface; spoon about 3 tablespoons filling, or more as needed, down the center of crêpe. Roll crêpe over filling; place into baking dish. Repeat with remaining crêpes and filling. Spread remaining marinara sauce over filled crêpes; sprinkle with mozzarella cheese.
6. 6 Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.

By Fantasy Gardener and Chef

Ingredients

• ✓ cream cheese
• parmesan cheese
• black pepper
• salt
• red pepper
• thyme
• parsley
• chicken stock
• sour cream
• all-purpose flour
• lemon
• garlic
• white wine
• olive oil
• butter
• farfalle pasta
• black pepper
• salt
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
2. 2 Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
4. 4 Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
5. 5 Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
6. 6 Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked pasta and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
7. 7 Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

By EmmLee