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Creamy Pesto-Stuffed Shells

Creamy Pesto-Stuffed Shells

  • Prep

    30 m
  • Ready In

    1 h
PHILADELPHIA Cooking Creme

PHILADELPHIA Cooking Creme

Jumbo pasta shells are stuffed with a creamy pesto, browned beef, and cheese mixture then baked with your favorite spaghetti sauce--easy and delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 23.7 g
  • 37%
  • Carbs:
  • 66.9g
  • 22%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 350 degrees F.
  2. Cook shells as directed on package, omitting salt. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella and Parmesan.
  3. Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
  4. Bake 25 min. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake, uncovered, 5 min. or until cheese is melted.
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Reviews

sbskyman
4

sbskyman

5/23/2012

Excellent dish. Taste was great and easy to make. I omitted the beef and added everything else. Great meal for the family.

Trish
2

Trish

8/21/2012

just okay for me. Not sure I would make these again. They were okay.

Robyne Weir
0

Robyne Weir

3/17/2013

Very good. The only thing that I didn't like was I had to fill medium size ones

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