Creamy Pesto-Stuffed Shells

Ingredients

• 2 Tbsp classico basil pesto sauce and spread traditional
• 8 oz philadelphia cream cheese spread 
• 24 jumbo shells uncooked
• 1 lb ground beef lean
• 0.3 cup milk divided
• 1 small onion chopped
• 0.3 cup parmesan cheese grated kraft
• 1 cup polly-o natural part skim ricotta cheese 
• 2 cups classico family favorites pasta sauce traditional
• 1 cup mozzarella cheese shredded with a touch of philadelphia, divided kraft

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Cook pasta shells as directed on package, omitting salt.
3. Meanwhile, brown beef with onions in large skillet; drain.
4. Remove from heat.
5. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat.
6. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.
7. Drain shells; stuff with meat mixture.
8. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
9. Bake 25 min.
10. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.