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Creamy Pesto-Stuffed Shells

Prep Time
Total Time

6 servings

You can't go wrong with Parm, ricotta and mozzarella. And when you add creamy PHILADELPHIA Cream Cheese to the mix, these stuffed shells are so, so right.

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Make It

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  • Heat oven to 350ºF.
  • Cook pasta shells as directed on package, omitting salt.
  • 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.
  • Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
  • Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.

Special Equipment Needed

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.

Special Extra

Garnish with chopped fresh basil just before serving.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 540
Total fat 28g
Saturated fat 14g
Cholesterol 105mg
Sodium 860mg
Carbohydrate 37g
Dietary fiber 3g
Sugars 9g
Protein 35g
% Daily Value
Vitamin A 40 %DV
Vitamin C 2 %DV
Calcium 35 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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