Creamy Pesto-Stuffed Shells

By dkanon

Ingredients

• 24 jumbo pasta shells, uncooked
• 1 Ib 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 c grated Parmesan cheese
• 2 cups spaghetti sauce, divided
• 2 T milk

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

Preheat oven to 350.
Cook shells as directed on package, omitting salt. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Stir in 3/4 c cooking creme, ricotta, 1/2 c Mozzarella and Parmesan.
Drain shells; stuff with meat mixture. Spread 1 c sauce onto bottom of 9x13 baking dish; top with shells and remaining sauce. Cover.
Bake 25 minutes. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake, uncovered, 5 minutes or until cheese is melted.