Creamy Pesto-Stuffed Shells Recipe

Creamy Pesto-Stuffed Shells Recipe

  • 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
  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 13×9-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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