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Monday, April 11, 2016

make-ahead unstuffed shells

Ingredients

  • Servings: 6
  • 4 cups medium pasta shells, uncooked
  • 1 pound extra-lean ground beef
  • 1 (20 ounce) jar pasta sauce
  • 3/4 cup philadelphia light cream cheese spread
  • 1/2 cup milk
  • 1/4 cup kraft 100% parmesan shredded cheese
  • 1/3 cup chopped fresh basil
  • 1 1/2 cups kraft part skim mozzarella shredded cheese

Recipe

    Preparation Time: 30 mins Ready Time: 1 hr 15 mins

  • 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.
  • 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 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.
  • heat oven to 375 degrees f. bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.

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