Make-Ahead Unstuffed Shells



  • 4 cups Medium pasta shells, uncooked
  • 1 lb. Extra-lean ground beef
  • 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
  • 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
  • 1/3 cup Chopped fresh basil
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 2 Tbsp. Milk
  • 1/2 tsp. Dried Italian seasoning
  • 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA


Prep Time
30 minutes
Cook Time
45 minutes
  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. 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. Heat oven to 375ºF. Bake casserole, covered, 40 to 50 min. or until heated through, uncovering after 30 min.