Popular - Tips
You can assemble and refrigerate this cheesy, beefy pasta shell dish on Sunday night and, the next day, dinner's on the table in 45 minutes.
Prep 30 mins Additional: 45 mins Total: 1hr15 mins Servings: 6 Yield: 6 (1 1/2-cup) servings
Make-Ahead Unstuffed Shells
4 cups medium pasta shells uncooked
1 pound extra-lean ground beef
1 (20 ounce) jar pasta sauce
¾ cup PHILADELPHIA Light Cream Cheese Spread
½ cup milk
¼ cup KRAFT 100% Parmesan Shredded Cheese
⅓ cup chopped fresh basil
1 ½ cups KRAFT Part Skim Mozzarella Shredded Cheese
Tips Step 1 Cook pasta as directed on package omitting salt. Meanwhile brown meat in large skillet. Stir in pasta sauce; simmer on medium heat 2 min. stirring frequently. Remove from heat. Step 2 Drain pasta. Whisk cream cheese spread milk and Parmesan in large bowl until well blended. Add pasta and basil; stir gently until pasta is evenly coated. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Refrigerate up to 24 hours. Step 3 Heat oven to 375 degrees F. Bake casserole covered 40 to 45 min. or until heated through uncovering after 30 min.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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