Recipe was found in Kraft's What's Cooking Magazine (Festive 2011).
Not as pretty on my plate as in the magazine:
Make-Ahead Unstuffed Shells
4 cups medium pasta shells, uncooked
1 lb (450g) extra lean ground beef
1 jar pasta sauce
1/4 cup cup Philadelphia Light Cream Cheese Spread
1/2 cup milk
1/4 cup Parmesan Shredded Cheese
1/3 cup chopped fresh basil
1 1/2 cups Park Skim Mozzarella Shredded Cheese
Cook pasta as directed on package (no salt).
Brown beef in a skillet. Stir in the pasta sauce and simmer for 2 minutes, stirring.
Drain pasta. Wish cream cheese, milk and parmesan in large bowl, add pasta and basil and stir until evenly coated.
Spray a 9 x 13 pan, spread half the meat sauce o the bottom, cover with pasta mixture, then top with remaining meat sauce. Sprinkle with mozzarella. Cover with foil.
Refrigerate for up to 24 hours.
Heat oven to 375 degrees... bake casserole covered for 40-45 minutes (uncovered for the last 10-15 minutes)
You can also bake immediately after making for 30 minutes (uncovering for 20 minutes)
This was pretty good... nice creamy cheese, good flavour. It was super easy to make, and everyone ate their plate fulls. Probably not 5 stars, but definitely 4. Will be on the meal plan again, most likely. I don't even have any suggestions on this one for improvement. It was good... just not spectacular!