Name: Creamy Pesto-Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 24 jumbo pasta shells -; 1 lb. lean ground beef -; 1 small onion -; 1 tub PHILADELPHIA Creamy Pesto Cooking Creme -; 1 c. POLLY-O Natural Part Skim Ricotta Cheese -; 1 c. KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA -; 1/4 c. KRAFT Grated Parmesan Cheese -; 2 c. spaghetti sauce -; 2 tbsp. milk -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Pesto-Stuffed Shells

1. 24 jumbo pasta shells -

2. 1 lb. lean ground beef -

3. 1 small onion -

4. 1 tub PHILADELPHIA Creamy Pesto Cooking Creme -

5. 1 c. POLLY-O Natural Part Skim Ricotta Cheese -

6. 1 c. KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA -

7. 1/4 c. KRAFT Grated Parmesan Cheese -

8. 2 c. spaghetti sauce -

9. 2 tbsp. milk -

How to cook deliciously - Creamy Pesto-Stuffed Shells

1. Stage

Heat oven to 350 degrees F.

2. Stage

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. Stage

Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13- by 9-inch baking dish; top with shells and remaining sauce. Cover.

4. Stage

Bake 25 minutes. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake, uncovered, 5 minutes, or until cheese is melted. Nutrition Information per Serving: 30%DV vitamin A, 8%DV vitamin C, 45%DV calcium, 20%DV iron.