Make-Ahead Unstuffed Shells

Make-Ahead Unstuffed Shells

11 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    1 h 15 m
Recipe by  PHILADELPHIA Cream Cheese

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 (1 1/2-cup) servings

Directions

  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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Reviews (11)

Rate This Recipe
Sue
6

Sue

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

JOJ0929
5

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!

laceyv
3

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 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.

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