Make-Ahead Unstuffed Shells
4 cups medium pasta shells, uncooked
1 pound extra-lean ground beef
24 ounce jar marinara sauce
10 oz. Tub Philadelphia Original Cooking crème
1/3 cup chopped fresh basil (or substitute dry)
¼ cup grated parmesan cheese
1 ½ cups shredded mozzarella with a touch of Philadelphia
Cook pasta as directed on package, omitting salt. Meanwhile brown meat in large skillet and drain. Stir in marinara sauce; simmer on medium heat 2 minutes, stirring frequently. Remove from heat. Drain pasta. Mix cooking crème, basil and parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 9x13” baking dish sprayed with cooking spray. Cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella, cover with foil. Refrigerate up to 24 hours. Preheat oven to 375. Bake casserole covered 30 minutes, uncover and bake another 10-15 minutes.
