Make-Ahead Unstuffed Shells

By LKovac

Ingredients

• 4 cups medium pasta shells, uncooked
• 1 lb. (450 g) extra-lean ground beef
• 1 jar (20 fl oz/645 mL) pasta sauce
• 3/4 cup (3/4 of 250-g tub) 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

Preparation

Step 1

COOKpasta 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.

DRAINpasta. 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 13×9-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.

HEAToven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.

kraft kitchens tipsSUBSTITUTESubstitute fresh parsley for the basil.VARIATIONCasserole can be baked immediately after assembling. Reduce baking time to 30 min., uncovering after 20 min.SPECIALEXTRAGarnish with additional 1/3 cup chopped fresh basil just before serving.