Make-Ahead Unstuffed Shells Recipe -
Make-Ahead Unstuffed Shells Recipe
  • READY IN hrs

Make-Ahead Unstuffed Shells

Recipe by  

"You can assemble and refrigerate this cheesy, beefy pasta shell dish on Sunday night and, the next day, dinner's on the table in 45 minutes."

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Ingredients Edit and Save

Original recipe makes 6 (1 1/2-cup) servings Change Servings
  • PREP

    30 mins

    1 hr 15 mins


  1. Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet. Stir in pasta sauce; simmer on medium heat 2 min., stirring frequently. Remove from heat.
  2. Drain pasta. Whisk cream cheese spread, milk and Parmesan in large bowl until well blended. Add pasta and basil; stir gently until pasta is evenly coated. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Refrigerate up to 24 hours.
  3. Heat oven to 375 degrees F. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.
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  • Substitute: Substitute fresh parsley for the basil.
  • Special Extra: Cook 1 each small chopped onion and green pepper along with the meat.
  • Variation: Casserole can be baked immediately after assembling. Reduce baking time to 30 min., uncovering after 20 min.
  • Special Extra: Garnish with additional 1/3 cup chopped fresh basil just before serving.
  • Recipe nutrition information prepared by Food to Facts for KRAFT Canada Inc.
  • Nutrition Information Per Serving: 570 calories, 18g total fat, 9g saturated fat, 80mg cholesterol, 740mg sodium, 60g carbohydrate, 5g dietary fibre, 10g sugars, 39g protein, 20%DV vitamin A, 10%DV vitamin C, 30%DV calcium, 35%DV iron.

Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2012

Easy to make, very cheesey and my family loved it! Will definitely make this recipe again!

Most Helpful Critical Review
Jun 01, 2013

Looking at the ingredients, it looked like something my family would like but for some reason, nobody could eat it. None of us could eat more than 1/4 of our plates.

Mar 12, 2012

Very good...made some alterations by adding some adobo seasoning and some catalina dressing while cooking the meat with inions and peppers. Will definitely make again!

May 05, 2012

Delicious recipe! Even my some what picky kids ate it and one of them asked for seconds! I used dried basil instead of fresh. I'm not sure how much I used but I'd estimate maybe a tablespoon to 1.5 tablespoons. I originally found this recipe on the kraft website. The recipe is pretty much the same except on the kraft website they want you to use a 10oz tub of Philadelphia original cooking creme. I add more pasta sauce too. The jars I get are 24-26 oz and I use the whole thing.

Apr 02, 2012

Had to tweak for on hand ingredients. Cream cheese made it very tasty and I liked it a lot. Didn't have fresh basil, but used a Basil pasta sauce from Newman's own I think. Threw in some red pepper flakes for a little kick and some minced garlic too. My 14 yr old gave it a "definitely make again" rating!

Dec 27, 2014

This was pretty good. Easy to prep while I was making dinner. Popped it into the fridge and it was ready to go for the next day. Made a lot.

Mar 24, 2013

This was a very tasty comfort food. You definitely need to add some salt. Other than that, it was great. Will make again. Note: I did not refrigerate and cook at a later time. I popped it in the oven right away and it came out delicious.

Mar 06, 2013

Did exactly as recipe except for the types of cheeses. Came out great - wonderful taste and easy to prepare. Will definetely make again!


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