Make-Ahead Unstuffed Shells

Make-Ahead Unstuffed Shells

13
PHILADELPHIA Cream Cheese 0

"You can assemble and refrigerate this cheesy, beefy pasta shell dish on Sunday night and, the next day, dinner's on the table in 45 minutes."

Ingredients 1 h 15 m {{adjustedServings}} servings

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Original recipe yields 6 servings

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Directions

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  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.
  2. Drain pasta. Whisk cream cheese spread, 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.
  3. Heat oven to 375 degrees F. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.
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Footnotes

  • Substitute: Substitute fresh parsley for the basil.
  • Special Extra: Cook 1 each small chopped onion and green pepper along with the meat.
  • Variation: Casserole can be baked immediately after assembling. Reduce baking time to 30 min., uncovering after 20 min.
  • Special Extra: Garnish with additional 1/3 cup chopped fresh basil just before serving.
  • Recipe nutrition information prepared by Food to Facts for KRAFT Canada Inc.
  • Nutrition Information Per Serving: 570 calories, 18g total fat, 9g saturated fat, 80mg cholesterol, 740mg sodium, 60g carbohydrate, 5g dietary fibre, 10g sugars, 39g protein, 20%DV vitamin A, 10%DV vitamin C, 30%DV calcium, 35%DV iron.
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Reviews 13

  1. 18 Ratings

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Sue
2/4/2012

Easy to make, very cheesey and my family loved it! Will definitely make this recipe again!

JOJ0929
3/12/2012

Very good...made some alterations by adding some adobo seasoning and some catalina dressing while cooking the meat with inions and peppers. Will definitely make again!

laceyv
5/5/2012

Delicious recipe! Even my some what picky kids ate it and one of them asked for seconds! I used dried basil instead of fresh. I'm not sure how much I used but I'd estimate maybe a tablespoon to 1.5 tablespoons. I originally found this recipe on the kraft website. The recipe is pretty much the same except on the kraft website they want you to use a 10oz tub of Philadelphia original cooking creme. I add more pasta sauce too. The jars I get are 24-26 oz and I use the whole thing.