Friday, February 21, 2014
Make-Ahead Unstuffed Shells by Jen
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
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.
Thaw, Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.