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Make-Ahead Unstuffed Shells

SERVINGS: 6 | Prep Time: 30 MINS | Cook Time: 45 MINS

  1. 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.

  2. 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.

  3. Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.

Recipe provided by kraftrecipes.com

  1. 4 cups medium pasta shells, uncooked
  2. 

1 pound extra-lean ground beef
  3. 

1 jar (24 ounces) CLASSICO Tomato and Basil Pasta Sauce
  4. 

1 tub (8 ounces) PHILADELPHIA Cream Cheese Spread
  5. 

1/3 cup chopped fresh basil
  6. 

1/4 cup KRAFT Grated Parmesan Cheese
  7. 

2 TBSP. milk
  8. 

1/2 tsp. Italian seasoning
  9. 

1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA