Recipe of the Day: These pasta shells get stuffed in the oven

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.

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 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.

Kraftrecipes.com

This story was originally published March 14, 2016 at 6:45 AM.