Creamy Pesto-Stuffed Shells

• 24 jumbo pasta shells, uncooked
• 1 lb. lean ground beef Safeway 1 lb For $3.99 thru 02/09
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1/4 cup plus 1 Tbsp. milk, divided
• 2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
• 1 cup POLLY-O Natural Part Skim Ricotta Cheese
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
• 1/4 cup KRAFT Grated Parmesan Cheese
• 2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce

1. Heat oven to 350 degrees F.
2. Cook pasta shells as directed on package, omitting salt.
3. Meanwhile, brown beef with onions in large skillet; drain.
4. Remove from heat.
5. Mix cream cheese spread, 2 Tbsp.
6. milk and pesto until blended; stir 3/4 cup into meat.
7. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.
8. Drain shells; stuff with meat mixture.
9. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce.
10. Cover.
11. Bake 25 min.
12. Mix remaining cream cheese mixture and milk; drizzle over shells.
13. Top with remaining mozzarella; bake, uncovered, 5 min.
14. or until melted.

pasta shells, lean ground beef, onion, philadelphia cream cheese, milk, pollyo natural part skim ricotta cheese, mozzarella cheese, parmesan cheese, pasta sauce

Taken from www.kraftrecipes.com/recipes/creamy-pesto-stuffed-shells-131223.aspx (may not work)