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.