Unstuffed Shells

Earlier this week I came across a cooking website recommended by Barefoot and Sometimes Pregnant. Here’s what I made last night:

1. Cook 4 cups of pasta shells in water without salt.

2. Meanwhile, brown 1lb of lean beef in a skillet (you should be able to do this without needing oil)

3. Once meat is browned, add a jar of pasta sauce (you can add extra mushrooms and peppers if you wish). Simmer for 2 minutes.

4. Whisk together:

3/4 cup of Philadelphia Cream Cheese

1/2 cup of milk

1/4 cup of shredded Parmesan

5. Chop 1/3 cup of fresh basil.

6. Add basil and pasta to the whisked mixture. Gently stir until all pasta is covered.

7. Pour half of the meat sauce into a 13” x 9” baking tray.

8. Cover with pasta mixture.

9. Cover with remaining meat sauce.

10. Sprinkle with Mozzarella

11. Cover with foil.

12. You can now either:

(a) Delayed Baking: Refrigerate for up to 24 hours, then bake at 375ºF for 40-45 minutes, uncovering after 30 minutes

(b) Immediate Baking:  Bake at 375ºF for 30 minutes, uncovering after 20 minutes

13. You may now also add 1/3 cup of basil to garnish.