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Make Ahead Unstuffed Shells


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  • 4 cups med pasta shells, uncooked
  • 1 lb ground beef
  • 1 jar (24 oz) marinara sauce
  • 1 tub (10oz) Philadelphia Italian Herb Cooking Creme
  • 1/3 cup chopped fresh basil
  • 1/4 cup grated Parmesan Cheese
  • 1 1/2 cups shredded mozzarella cheese


Servings 6
Preparation time 30mins
Cooking time 75mins


Step 1

1) Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in lrg skillte; drain. Stir in marinara sauce; simmer on med heat 2 mins. Remove from heat.

2) Drain pasta. Mix cooking creme, basil and Parmesan in lrg bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9" baking dish sprayed with cooking spray; cover layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Refrigerate up to 24 hours.

3) Heat oven to 375 degrees F. Bake, covered with foil, 30 mins. Remove foil and cook an additional 10 - 15 mins or until heated through. (Casserole can be baked immediately after assembling. Just reduce the baking time to 20 mins covered, 10 mins uncovered.

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