Make-Ahead Unstuffed Shells

By KeyIngredient

Ingredients

• 4 cups medium pasta shells, uncooked
• 1 lb. extra-lean ground beef
• 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1/3 cup chopped fresh basil
• 1/4 cup KRAFT Grated Parmesan Cheese
• 2 Tbsp. milk
• 1/2 tsp. dried Italian seasoning
• 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Details

Servings 6
Preparation time 30mins
Cooking time 75mins
Adapted from kraftrecipes.com

Preparation

Step 1

Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; drain.
Stir in pasta sauce; simmer on medium heat 2 min. Remove from heat.

Drain pasta. Mix cream cheese spread, basil, Parmesan, milk and Italian seasoning in large bowl until blended; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with Reynolds Wrap® Aluminum 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.