Here's the saucy, creamy deliciousness of stuffed pasta shells—without the hassle of stuffing them and with the convenience of make-ahead preparation.
What You Need
Original recipe yields 6 servings
4 cups medium pasta shell s, uncooked
1 lb. extra-lean ground beef
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/3 cup chopped fresh basil
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. milk
1/2 tsp. dried Italian seasoning
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
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.
Cook 1 each small chopped onion and green pepper along with the meat.
Casserole can be baked immediately after assembling. Just reduce the baking time to 30 min., uncovering after 20 min.
Spend time with your family by preparing this meal together and enjoying a walk afterwards.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.