Creamy Pesto-Stuffed Shells

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prep: 30 min
total: 1 hr
servings: 6 serving

nutritional info per servingCalories 540 Total fat 25 g Saturated fat 13 g Cholesterol 100 mg Sodium 970 mg Carbohydrate 43 g Dietary fiber 4 g Sugars 10 g Protein 35 g Vitamin A 30 %DV Vitamin C 8 %DV Calcium 45 %DV Iron 20 %DV

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Ingredients

  • 24 jumbo pasta shells, uncooked (MJB substitute egg roll wrappers and stuff like manicotti)
  • 1 lb. lean ground beef
  • 1 small onion, chopped
  • 1 tub (10 oz.) 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 Tbsp. milk
  • Side: Caesar salad

Preparation

Step 1

HEAT oven to 350ºF.

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.
Kraft Kitchens TipsServing Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.
Special Extra
Garnish with chopped fresh basil just before serving.

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