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.
What You Need
Original recipe yields 6 servings
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. CLASSICO Traditional Basil Pesto Sauce and Spread
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 OLIVO by CLASSICO Traditional Pasta Sauce
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Let's 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.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Garnish with chopped fresh basil just before serving.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 14g
Trans Fat 1g
Total Carbohydrates 37g
Dietary Fibers 3g
* 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.