Creamy Pesto-Stuffed Shells
1 Hr(s)
35 Min(s) Prep
25 Min(s) Cook
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.
What You Need
Select All
6 servings
Original recipe yields 6 servings
24 jumbo pasta shells, uncooked
1 lb. lean ground beef
1 small onion, chopped
1/4 cup plus 1 Tbsp. milk, divided
1 cup part-skim ricotta cheese
Let's Make It
1
Heat oven to 350ºF.
2
Cook pasta shells as directed on package, omitting salt.
3
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.
4
Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
5
Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Tip 2
Special Extra
Garnish with chopped fresh basil just before serving.
Nutrition
Calories
540
Calories From Fat
0
% Daily Value*
Total Fat 28g
36%
Saturated Fat 14g
70%
Trans Fat 1g
Cholesterol 105mg
35%
Sodium 860mg
37%
Total Carbohydrates 37g
13%
Dietary Fiber 3g
11%
Sugars 9g
18%
Protein 35g
70%
Vitamin A
25%
Vitamin C
2%
Calcium
35%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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