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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