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| Creamy Pesto-Stuffed Shels | |||||
| Ingredients: | |||||
| 24 | jumbo pasta shells, uncooked | ||||
| 1 lb | ground turkey (or lean beef) | ||||
| 1 small | onion, chopped | ||||
| 1 10oz tub | Philadelphia Creamy Pesto Cooking Creme, divided | ||||
| 1 cup | Part skim Ricotta Cheese | ||||
| 1 cup | Shredded mozzarella cheese, divided | ||||
| 1/4 cup | grated parmesan cheese | ||||
| 2 cups | spaghetti sauce, divided | ||||
| 2 T | milk | ||||
| Directions: | |||||
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Heat oven to 350 degrees
Cook shells as directed. Meanwhile, brown turkey (or beef)with onions in large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella and Parmesan. Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13X9 baking dish; top with shells and remaining sauce. Bake 25 minutes. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake uncovered an additional 5 minutes or until cheese is melted. |
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