Ingredients:
4 cups pasta shells, uncooked
1 lb. extra-lean ground beef - I used my grass-fed beef ;-)
1 jar (24 oz.) marinara sauce
1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Crème OR 8 oz Cream cheese and added herbs
1/3 cup chopped fresh basil
1/4 cup Grated Parmesan Cheese
1-1/2 cups Shredded Mozzarella Cheese
Assembly:
Cook pasta as directed on package, omitting salt.
Meanwhile, brown meat in large skillet; drain.
Stir in marinara sauce; simmer on medium heat 2 min.
Remove from heat. Drain pasta.
Mix cooking crème, basil and Parmesan in large bowl; 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 foil.
Refrigerate up to 24 hours or freeze for later.
Serving Day:
Thaw, Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.
We took this to a potluck. It was great to have a meal like this on hand for something like that. Thanks!
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