Prep
15-30 mins
Cook
45 MIN
Calories
570
Ingredients
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
Instructions
Step 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.
Step 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.
Step 3
Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.