0.5 tsp penzey's southwest seasoning dried italian
2 Tbsp milk
0.3 cup parmesan cheese grated kraft
4 cups shells uncooked
1.5 cups mozzarella cheese shredded with a touch of philadelphia kraft
24 oz classico tomato and basil pasta sauce
Equipment
bowl
frying pan
oven
baking pan
aluminum foil
Directions
Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; drain. Stir in pasta sauce; simmer on medium heat 2 min.
Remove from heat.
Drain pasta.
Mix cream cheese spread, basil, Parmesan, milk and Italian seasoning in large bowl until blended; 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 Reynolds Wrap Aluminum Foil. Refrigerate up to 24 hours.
Heat oven to 375F.
Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.
