Creamy Pesto-Stuffed Shells

By Joschef

Ingredients

• 24 jumbo pasta shells, uncooked
• 1 pound lean ground beef
• 1 small onion, chopped
• 1 (10 ounce) tub PHILADELPHIA Creamy Pesto Cooking Creme, divided
• 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 spaghetti sauce, divided
• 2 tablespoons milk

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

Directions

Heat oven to 350 degrees F.

Cook shells as directed on package, omitting salt. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella and Parmesan.

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

Bake 25 min. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake, uncovered, 5 min. or until cheese is melted.