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Main dishes

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:
35 min
total:
1 hr
servings
total:
6 servings
Magazine Acquisition

What You Need

24
 jumbo pasta shells, uncooked
1
lb.  lean ground beef
1
small  onion, chopped
1
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4
cup  plus 1 Tbsp. milk, divided
2
Tbsp.  pesto
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

Make It

HEAT oven to 350ºF.

COOK pasta shells as directed on package, omitting salt.

MEANWHILE, brown beef with onions in large skillet; drain. Remove from heat. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.

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 cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until 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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