Baked Tomato and Mushrooms Shells

• 3 cups large pasta shells, uncooked
• 2 Tbsp. olive oil
• 1 small onion, chopped
• 1 lb. (450 g) cremini mushrooms, quartered
• 1 cup Classico di Napoli Tomato & Basil Pasta Sauce
• 1/2 cup Kraft 100% Parmesan Shredded Cheese
• 1/2 cup Touch of Philadelphia Shredded Creamy Mozza Cheese

1. Heat oven to 375 degrees F.
2. Cook pasta according to package directions, omitting salt.
3. Heat oil in a large skillet on medium-high heat; add onions and cook 3 min.
4. Add mushrooms; cook 7 min., stirring occasionally.
5. Add sauce, cooked pasta and Parmesan.
6. Stir to combine.
7. Spoon into 13x9-inch baking dish; sprinkle with Mozza.
8. Cover; bake 20 min.
9. or until heated through.

pasta shells, olive oil, onion, cremini mushrooms, pasta sauce, cheese, philadelphia

Taken from www.kraftrecipes.com/recipes/baked-tomato-mushrooms-shells-173699.aspx (may not work)