Friday, March 16, 2012

Stuffed Pasta Cheesy Pesto Shells

Stuffed Pasta Cheesy Pesto Shells
  • 24 jumbo pasta shells, uncooked Whole wheat of course if you can find Jumbo Whole Wheat Shells
  • 1 pound lean ground turkey
  • 1 small onion, chopped
  • 1 tub(s) (10-ounce) PHILADELPHIA Creamy Pesto Cooking Creme, divided
  • 1 cup Part Skim Ricotta Cheese
  • 1 cup Shredded 2% Mozzarella Cheese, divided
  • 1/4 cup Grated Parmesan Cheese
  • 2 cups spaghetti sauce, divided
  • 2 tablespoons skim milk

  1. Heat oven to 350 degrees F.
  2. Cook shells as directed on package, omitting salt. Meanwhile, brown meat with onions in large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella, and Parmesan.
  3. Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of a sprayed 13- by 9-inch baking dish; top with shells and remaining sauce. Cover.
  4. Bake 25 minutes. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake, uncovered, 5 minutes, or until cheese is melted.

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