CREAMY PESTO-STUFFED SHELLS

Creamy Pesto-Stuffed Shells image

You can't go wrong with Parm, ricotta and mozzarella. And when you add creamy PHILADELPHIA Cream Cheese to the mix, these stuffed shells are so, so right.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 10

Previous Next

Ingredients

24 jumbo pasta shells, uncooked
1 lb. lean ground beef
1 small onion, chopped
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup plus 1 Tbsp. milk, divided
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
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 CLASSICO Tomato and Basil Pasta Sauce

Steps:

Heat oven to 350ºF.
Cook pasta shells as directed on package, omitting salt.
Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.
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 cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 540, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 105 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g