“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.” - by KRAFT Shredded Cheese
Ingredients
Adjust Servings
Original recipe yields 6 (1 1/2-cup) servings
Directions
- 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 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.
- Heat oven to 375 degrees F. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.
Share It
Reviews (8)
Rate This Recipe
"Easy to make, very cheesey and my family loved it! Will definitely make this recipe again!..." See more"
JOJ0929
"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!..." See more"
laceyv
"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 ta..." See moreblespoons. 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."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
