Friday, August 10, 2012

Creamy Pesto Stuffed Shells

24
 jumbo pasta shells, uncooked
1
lb.  lean ground beef
1
small  onion, chopped
1
tub  (10 oz.) 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
Tbsp.  milk

Make It

HEAT oven to 350ºF.
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.

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