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Creamy Pesto-Stuffed Shells

Creamy Pesto-Stuffed Shells recipe
photo by:kraft
You can't go wrong with Parm, ricotta and mozzarella. And when you add creamy PHILADELPHIA Cream Cheese to the mix, these stuffed shells are so, so right.
time
prep:
30 min
total:
1 hr
servings
total:
6 servings
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What You Need

24
 jumbo pasta shells, uncooked
1
lb.  lean ground beef
1
small  onion, chopped
1
tub  (10 oz.) PHILADELPHIA Creamy Pesto Cooking Creme, divided
1
cup  POLLY-O Natural Part Skim Ricotta Cheese
1
cup  KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/4
cup  KRAFT Grated Parmesan Cheese
2
cups  spaghetti sauce, divided
2
Tbsp.  milk

Make It

HEAT oven to 350ºF.

COOK shells as directed on package, omitting salt. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella and Parmesan.

DRAIN shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.

BAKE 25 min. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake, uncovered, 5 min. or until cheese is melted.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.
Special Extra
Garnish with chopped fresh basil just before serving.
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