Creamy Pesto-Stuffed Shells

You can't go wrong with Parm, ricotta and mozzarella. And when you add creamy PHILADELPHIA Cream Cheese to the mix, these stuffed shells are so, so right.

Recipe - Dearborn Market

Prep Time35 Minutes

Servings6

Cook Time25 Minutes

Ingredients

24 jumbo pasta shells, uncooked

1 lb lean ground beef

1 small onion, chopped

8 oz PHILADELPHIA Cream Cheese Spread

1/4 cup plus 1 Tbsp. milk, divided

2 Tbsp. Basil Pesto Sauce and Spread

1 cup POLLY-O Natural Part Skim Ricotta Cheese

1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

1/4 cup KRAFT Grated Parmesan Cheese

2 cups Tomato and Basil Pasta Sauce

Directions

1. Heat oven to 350ºF.

2. Cook pasta shells as directed on package, omitting salt.

3. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.

4. Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.

5. Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.

Nutritional Information

28 g Total Fat
14 g Saturated Fat
1 g Trans Fat
105 mg Cholesterol
860 mg Sodium
37 g Total Carbohydrates
3 g Dietary Fibers
9 g Sugars
35 g Protein

35 minutes

Prep Time

25 minutes

Cook Time

Servings

Directions

1. Heat oven to 350ºF.

2. Cook pasta shells as directed on package, omitting salt.

4. Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.

5. Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.