Creamy Stuffed Shells

• 24 jumbo pasta shells, uncooked
• 1 lb. (450 g) extra-lean ground beef Safeway 1 lb For $5.99 thru 02/09
• 1 small onion, chopped
• 3/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/4 cup milk, divided
• 1 cup light ricotta cheese
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
• 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce

1. Cook pasta as directed on package, omitting salt.
2. Drain.
3. Heat oven to 350 degrees F. Brown meat with onions in large skillet.
4. Meanwhile, mix cream cheese product and 2 Tbsp.
5. milk until blended.
6. Drain meat mixture; return to skillet.
7. Add 1/2 cup cream cheese mixture, ricotta, Parmesan and 1/2 cup mozzarella; mix well.
8. Spoon into pasta shells.
9. Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce.
10. Cover.
11. Bake 25 min.
12. or until heated through.
13. Meanwhile, mix remaining cream cheese mixture and milk until blended.
14. Spoon cream cheese mixture over shells.
15. Top with remaining mozzarella; bake, uncovered, 5 min.
16. or until melted.

pasta shells, extralean ground beef, onion, philadelphia, milk, light ricotta cheese, cheese, mozzarella cheese, pasta sauce

Taken from www.kraftrecipes.com/recipes/creamy-stuffed-shells-146021.aspx (may not work)