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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
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How do I 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 product, 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 Kitchen Tips!
Substitute fresh parsley for the basil.
Cook 1 each small chopped onion and green pepper along with the meat.
Casserole can be baked immediately after assembling. Reduce baking time to 30 min., uncovering after 20 min.
Garnish with additional 1/3 cup chopped fresh basil just before serving.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 9 g
Cholesterol 80 mg
Sodium 740 mg
Carbohydrate 60 g
Fibre 5 g
Sugars 10 g
Protein 39 g
Makes 6 servings, 1-1/2 cups (375 mL) each.
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.