Creamy Pesto-Stuffed Shells

3 Reviews

Prep: 30 min
Ready In: 1 hr

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

Ingredients

24 jumbo pasta shells, uncooked
1 pound lean ground beef
1 small onion, chopped
1 (10 ounce) tub PHILADELPHIA Creamy Pesto Cooking Creme, divided
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 cup KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/4 cup KRAFT Grated Parmesan Cheese
2 cups spaghetti sauce, divided
2 tablespoons milk

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Original recipe yields 6 servings

Directions

Heat oven to 350 degrees F.
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.
Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
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.