- 6
- 30 mins
- 105 mins
4.3/5
(4 Votes)
Ingredients
- 4 cups medium pasta shells, uncooked
- 1 lb. (450 g) extra-lean ground beef
- 1 jar (20 fl oz/650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
- 3/4 cup Philadelphia Light Cream Cheese Product
- 1/2 cup milk
- 1/4 cup Kraft 100% Parmesan Shredded Cheese
- 1/3 cup chopped fresh basil
- 1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese
Preparation
Step 1
Cook pasta 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.
Drain pasta. Whisk cream cheese product, 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 13x9-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.
Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.