MAKE-AHEAD UNSTUFFED SHELLS
4 cups medium pasta shells, uncooked
1 pound extra-lean ground beef
1 jar (24 ounces) tomato and basil pasta sauce
8 ounces soft cream cheese spread
1/3 cup chopped fresh basil
1/4 cup grated Parmesan cheese
2 tablespoons milk
1/2 teaspoon Italian seasoning
1 1/2 cups shredded mozzarella cheese
Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; drain. Spray a 13-by-9-inch baking dish with cooking spray; set aside.
Stir in pasta sauce in skillet; simmer on medium heat 2 minutes. Remove from heat.
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 baking dish; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Refrigerate up to 24 hours.
Heat oven to 375 degrees. Bake casserole, covered, 40 to 45 minutes, or until heated through, uncovering after 30 minutes. Makes 6 servings.