1. Heat oven to 350ºF.
2. Cook pasta shells as directed on package, omitting salt.
3. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.
4. Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
5. Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.
- 28 g Total Fat
- 14 g Saturated Fat
- 1 g Trans Fat
- 105 mg Cholesterol
- 860 mg Sodium
- 37 g Total Carbohydrates
- 3 g Dietary Fibers
- 9 g Sugars
- 35 g Protein
Shop Ingredients
Nutritional Information
- 28 g Total Fat
- 14 g Saturated Fat
- 1 g Trans Fat
- 105 mg Cholesterol
- 860 mg Sodium
- 37 g Total Carbohydrates
- 3 g Dietary Fibers
- 9 g Sugars
- 35 g Protein
Directions
1. Heat oven to 350ºF.
2. Cook pasta shells as directed on package, omitting salt.
3. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.
4. Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
5. Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.