Comida Kraft
Recipe Box

Make-Ahead Unstuffed Shells

Make-Ahead Unstuffed Shells is rated 4.5227272727272725 out of 5 by 88.
Prep Time
30
min.
Total Time
1
hr.
15
min.
Servings

6 servings

Here's the saucy, creamy deliciousness of stuffed pasta shells—without the hassle of stuffing them and with the convenience of make-ahead preparation.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; drain. Stir in pasta sauce; simmer on medium heat 2 min. Remove from heat.
  • Drain pasta. Mix cream cheese spread, basil, Parmesan, milk and Italian seasoning in large bowl until blended; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with Reynolds Wrap® Aluminum Foil. Refrigerate up to 24 hours.
  • Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Special Extra

Cook 1 each small chopped onion and green pepper along with the meat.

Variation

Casserole can be baked immediately after assembling. Just reduce the baking time to 30 min., uncovering after 20 min.

Family Fun

Spend time with your family by preparing this meal together and enjoying a walk afterwards.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 570
Total fat 23g
Saturated fat 12g
Cholesterol 95mg
Sodium 940mg
Carbohydrate 54g
Dietary fiber 5g
Sugars 9g
Protein 35g
% Daily Value
Vitamin A 35 %DV
Vitamin C 6 %DV
Calcium 35 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My family and I LOVE LOVE LOVE this dish! My family and I LOVE LOVE LOVE this dish! I do a few things differently. I add salt to the boiling water for the shells. I season the beef with adobo. and I add in 1 green pepper, 1 red pepper and 1 small onion. also add seasoning to those. I didn't realize it was the cooking creme i was supposed to use. I have been using regular cream cheese! but i add a bit more parm cheese. I also have to puree veggies so my kids don't see them and add in the carrotand sweet potatoe puree into the sauce mixture. yummy and healthy!!
Date published: 2012-04-03
Rated 4 out of 5 by from i loved this recipe but did read other reviews first and doctored it up a bit: i added an onion to... i loved this recipe but did read other reviews first and doctored it up a bit: i added an onion to the meat when browning, added 1 lb of sweet italian sausage also. I increased the sauce to 32 ozs as well. I also used the italian herb cooking cream as suggested. We had this for dinner with friends and it has a hit all around! The recipes does go a lot further with the added sausage and sauce and there was plenty left for a leftovers dinner night for my husband, daughter and I. i will add this to my regular rotation!
Date published: 2012-12-03
Rated 5 out of 5 by from I started ****** this recipe when it first came out in the Food and Family magazine and it is very... I started ****** this recipe when it first came out in the Food and Family magazine and it is very popular at my house. It was originally developed to use the Philadelphia cooking *****, but since that was discontinued, it has been altered to use the ***** cheese spread. I've never used the make-ahead instructions, just baked the same time I prepared it. Very simple recipe and very delicious results! PS I don't use the medium shells because they cook up too large for my taste. I use the small shells instead.
Date published: 2016-04-09
Rated 5 out of 5 by from I have made this many times using the cooking creme. I have made this many times using the cooking creme. Then they took it away. Now for the cooking creme, I use 8oz of creme cheese, with 1/2 cup of chicken broth, and a 1 tbsp of Italian seasoning. It worked good, but I had to add some salt for the first time.
Date published: 2013-11-19
Rated 4 out of 5 by from This was definitely an easy recipe and overall came out well. This was definitely an easy recipe and overall came out well. I took some of the advice from the other reviews and added more sauce (but still didn't seem saucy enough), used the Italian Herb cooking creme, and added some chopped onion to the ground beef while browning it. Still had a little too much 'herb' flavor to me, but my husband and toddler loved it so will be making it again! Lots of leftovers too.
Date published: 2013-03-05
Rated 5 out of 5 by from A very tasty alternative to lasagna or a pizza casserole. A very tasty alternative to lasagna or a pizza casserole. Since other cooks said it needed more sauce, I added 1/2C milk to pasta mixture instead of adding more marinara sauce to meat. I didn't put the mozzarella cheese on until I removed the foil or it would have melted onto the foil. Since my husband didn't enjoy the basil taste, I will use less & add oregano next time.
Date published: 2012-01-26
Rated 5 out of 5 by from This was very, very good! This was very, very good! I did not have the cream cheese sauce on hand, so I substituted alfredo sauce and added some cream cheese to that, and it was awesome. I also added a little Italian sausage to my red sauce to liven that up. I enjoyed the shells in this recipe, too. A nice change from typical lasagna or penne pasta selections.
Date published: 2012-01-28
Rated 5 out of 5 by from I used the Phildelphia Tomato and Basil Cooking Creme instead of the Original. I used the Phildelphia Tomato and Basil Cooking Creme instead of the Original. I also used the same pot to mix the pasta with the remaining ingredients instead of a large bowl( saved time on cleaning). It came out great.Everyone loved it. I hope when I get home today,that there are still left overs for me to eat.
Date published: 2011-12-06
  • 2016-09-30T11:08CST
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