Side Dish

Make-Ahead Unstuffed Shells

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prep time

30 min

total time

1 hr 15 min

makes

6 servings, 1-1/2 cups (375 mL) each

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photo by:

kraft

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What You Need

4 cups medium pasta shells, uncooked

1 lb. (450 g) extra-lean ground beef

1 jar (20 fl oz/645 mL) pasta sauce

3/4 cup (3/4 of 250-g tub) Philadelphia Light Cream Cheese Spread

1/2 cup milk

1/4 cup Kraft 100% Parmesan Shredded Cheese

1/3 cup chopped fresh basil

1-1/2 cups Kraft Part Skim Mozzarella Shredded Cheese

Make It

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

DRAIN pasta. Whisk cream cheese spread, milk and Parmesan in large bowl until well blended. Add pasta and basil; stir gently until pasta is evenly coated. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Refrigerate up to 24 hours.

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

kraft kitchens tips

Substitute

Substitute fresh parsley for the basil.

Variation

Casserole can be baked immediately after assembling. Reduce baking time to 30 min., uncovering after 20 min.

Special Extra

Garnish with additional 1/3 cup chopped fresh basil just before serving.

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rating

I made the mistake of using saltless pasta sauce. So I needed to add a little salt. It was very good!
posted by proelofsen | on 3/25/2013

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Great recipe have made it many times, everyone loves it. I use my own homemade spaghetti sauce, in place of the pasta sauce and ground beef.
posted by a cook | on 3/25/2013

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Easy to make. May use some ricotta cheese and cut back on cream cheese. My family liked this recipe. Will definitely make again.
posted by ArdelleM. | on 2/20/2013

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I would like to make this recipe, but one thing is stopping me. I would like to freeze this recipe for my son's family, and I don't know at what point I'm surpose to stop preparing it to freeze, also at what temp.& for how long do I cook it? Can I cook it from it's frozen state? These answers would be very helpful included in all your make-ahead recipes.
posted by donnarose_3000 | on 2/8/2013

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Both my kids loved this!! They are teenagers who are picky eaters and have always disliked casseroles I made it the night before and had them heat it up after school. By the time I got home they had eaten more than half of the pan!! It is a regular menu item in my house now.
posted by notacookingmama | on 1/9/2013

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The whole family enjoyed this recipe. It was very filling and easy to prepare.
posted by btoole | on 12/28/2012

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Quite good and filling! I only had small shells on hand so I used a little less pasta (maybe 3 cups?) and it turned out great. I found it a little pesky to make but that could be because I was playing referee with my two young boys while I was making it so it took me a while. I'll definitely be making this one again.
posted by Lainey09 | on 12/4/2012

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Delicious! A few changes: mac & cheese instead of shells, Philly Dill Cream Cheese and Italian seasonings instead of basil. Easy and quick to make and loved by all.
posted by bonnirae1946 | on 12/3/2012

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Yummy and satisfying - everything that comfort food should be, and simple to make.
posted by robinson9461 | on 11/29/2012

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This recipe is a must have in every home. It is quick and simple and delicious..! I have made it multiple times and it is def one of my favs!
posted by ameslol | on 9/23/2012