Ingredients:
4 c. medium pasta shells, uncooked
1 lb. extra-lean ground beef
1 jar (24 oz.) marinara sauce
1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
1/3 c. chopped fresh basil
1/4 c. grated parmesan cheese
1 1/2 c. shredded mozzarella cheese
Directions:
Cook pasta as directed on pacakge, 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 creme, 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.
Heat oven to 375 degrees. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.
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