Four cheeses go into this creamy and tasty pasta bake. A little effort is required in preparation, but well worth it. One bite and you will agree.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
24 jumbo pasta shells, uncooked
1 lb. (450 g) extra-lean ground beef
1 small onion, chopped
3/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product
1/4 cup milk, divided
1 cup light ricotta cheese
1/4 cup Kraft 100% Parmesan Aged Grated Cheese
1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
2 cups Classico di Napoli Tomato & Basil Pasta Sauce
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How do I make it ?
Cook pasta as directed on package, omitting salt. Drain.
Heat oven to 350ºF. Brown meat with onions in large skillet. Meanwhile, mix cream cheese product and 2 Tbsp. milk until blended.
Drain meat mixture; return to skillet. Add 1/2 cup cream cheese mixture, ricotta, Parmesan and 1/2 cup mozzarella; mix well. Spoon into pasta shells.
Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
Bake 25 min. or until heated through. Meanwhile, mix remaining cream cheese mixture and milk until blended.
Spoon cream cheese mixture over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.
Kraft Kitchen Tips!
Garnish with 1 Tbsp. chopped fresh basil before serving.
Serve with a mixed green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 10 g
Cholesterol 85 mg
Sodium 660 mg
Carbohydrate 40 g
Fibre 3 g
Sugars 9 g
Protein 37 g
6 servings, 4 stuffed shells (236 g) 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.