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Creamy Pesto-Stuffed ShellsCreamy Pesto-Stuffed Shells
Creamy Pesto-Stuffed Shells
Creamy Pesto-Stuffed Shells
You can't go wrong with Parm, ricotta and mozzarella. And when you add creamy PHILADELPHIA Cream Cheese to the mix, these stuffed shells are so, so right.
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Recipe - The Fairway Market Corporate
CreamyPesto-StuffedShells.jpg
Creamy Pesto-Stuffed Shells
Prep Time35 Minutes
Servings6
Cook Time25 Minutes
Ingredients
24 jumbo pasta shells, uncooked
1 lb lean ground beef
1 small onion, chopped
8 oz PHILADELPHIA Cream Cheese Spread
1/4 cup plus 1 Tbsp. milk, divided
2 Tbsp. Basil Pesto Sauce and Spread
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup KRAFT Grated Parmesan Cheese
2 cups Tomato and Basil Pasta Sauce
Directions

1. Heat oven to 350ºF.

 

2. Cook pasta shells as directed on package, omitting salt.

 

3. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.

 

4. Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.

 

5. Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.

 

Nutritional Information
  • 28 g Total Fat
  • 14 g Saturated Fat
  • 1 g Trans Fat
  • 105 mg Cholesterol
  • 860 mg Sodium
  • 37 g Total Carbohydrates
  • 3 g Dietary Fibers
  • 9 g Sugars
  • 35 g Protein
35 minutes
Prep Time
25 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
24 jumbo pasta shells, uncooked
Barilla Large Shells N.93 Pasta, 1 lb
Barilla Large Shells N.93 Pasta, 1 lb
On Sale! Limit 4
$1.75 was $1.93$0.11/oz
1 lb lean ground beef
80% Lean Ground Beef
80% Lean Ground Beef
$9.09 avg/ea$6.99/lb
1 small onion, chopped
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$2.11 avg/ea$1.69/lb
8 oz PHILADELPHIA Cream Cheese Spread
Philadelphia Original Cream Cheese, 8 oz
Philadelphia Original Cream Cheese, 8 oz
$5.39$0.67/oz
1/4 cup plus 1 Tbsp. milk, divided
Organic Valley Low Fat Milk, half gallon
Organic Valley Low Fat Milk, half gallon
$6.99$13.98/gal
2 Tbsp. Basil Pesto Sauce and Spread
Bowl & Basket Pesto Sauce, 6.7 oz
Bowl & Basket Pesto Sauce, 6.7 oz
$3.39$0.51/oz
1 cup POLLY-O Natural Part Skim Ricotta Cheese
Polly-O Part-Skim Ricotta Cheese, 15 oz
Polly-O Part-Skim Ricotta Cheese, 15 oz
$5.69$0.38/oz
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
Kraft Shredded Mozzarella Cheese for a Creamy Melt, 8 oz
Kraft Shredded Mozzarella Cheese for a Creamy Melt, 8 oz
$4.99$0.62/oz
1/4 cup KRAFT Grated Parmesan Cheese
Bowl & Basket Specialty Shredded Parmigiano Reggiano Cheese, 12 oz
Bowl & Basket Specialty Shredded Parmigiano Reggiano Cheese, 12 oz
$14.99$1.25/oz
2 cups Tomato and Basil Pasta Sauce
Wholesome Pantry Organic Marinara Pasta Sauce, 24 oz
Wholesome Pantry Organic Marinara Pasta Sauce, 24 oz
$2.99$0.12/oz

Nutritional Information

  • 28 g Total Fat
  • 14 g Saturated Fat
  • 1 g Trans Fat
  • 105 mg Cholesterol
  • 860 mg Sodium
  • 37 g Total Carbohydrates
  • 3 g Dietary Fibers
  • 9 g Sugars
  • 35 g Protein

Directions

1. Heat oven to 350ºF.

 

2. Cook pasta shells as directed on package, omitting salt.

 

3. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.

 

4. Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.

 

5. Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.