Creamy Pesto-Stuffed Shells |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Jumbo pasta shells are stuffed with a creamy pesto, browned beef, and cheese mixture then baked with your favorite spaghetti sauce--easy and delicious! 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 |
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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