Easy Italian Unstuffed Shells

By SMorrissey

Ingredients

• 1 box medium pasta shells (about 4 cups, uncooked)
• 1 pound Italian bulk sausage or ground beef, cooked
• 40 ounces pasta sauce
• 0.75 cups cream cheese spread* * Italian Cheese and Herb Philadelphia Cooking Creme
• 0.25 cup milk
• 0.25 cup grated Parmesan cheese
• 0.5 cups chopped fresh basil (optional)
• 1.5 cups shredded mozzarella cheese

Details

Servings 12
Adapted from onceamonthmom.ziplist.com

Preparation

Step 1

*I used Italian Cheese and Herb Philadelphia Cooking Creme, found near the cream cheese at the grocery store.
Directions:
Cook pasta as directed on package, in salted boiling water. Add cooked sausage to 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 onto bottom of two greased 8×8 baking dishes. Cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Bake at 375F covered, 40 to 45 min. or until heated through, uncovering after 30 min.
Freezing Directions:
Prepare as above, but do not bake. Cover with foil, label, and freeze. To serve: Thaw in fridge. Bake at 375F covered, 40 to 45 min. or until heated through, uncovering after 30 min.
Servings: 12