All Recipes

Make-Ahead Unstuffed Shells

Prep

15-30 mins

Total

1 HR 15 MIN

Servings

6 Servings

Here's the saucy, creamy deliciousness of stuffed pasta shells—without the hassle of stuffing them and with the convenience of make-ahead preparation.

Ingredients

  • 4

    cups

    medium pasta shells, uncooked

  • 1

    lb

    (450 g) extra-lean ground beef

  • 1

    jar

    (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce

  • 3/4

    cup

    Philadelphia Light Cream Cheese Product

  • 1/2

    cup

    milk

  • 1/4

    cup

    Kraft 100% Parmesan Shredded Cheese

  • 1/3

    cup

    chopped fresh basil

  • 1-1/2

    cups

    Cracker Barrel Shredded Part Skim Mozzarella Cheese

Instructions

  1. Step 1

    Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; drain. Stir in pasta sauce; simmer on medium heat 2 min. Remove from heat.

  2. Step 2

    Drain pasta. Mix cream cheese spread, basil, Parmesan, milk and Italian seasoning in large bowl until blended; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with Reynolds Wrap® Aluminum Foil. Refrigerate up to 24 hours.

  3. Step 3

    Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.

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