Pesto Stuffed Shells

Ingredients:

- 24 jumbo pasta shells, uncooked

- 1 lb lean ground beef
- 1 small onion, chopped

- 1 tub (10 oz) Philadelphia Creamy Pesto Cooking Creme, divided
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 1/4 cup grated Parmesan cheese

- 2 cups spaghetti sauce, divided
- 2 tablespoons milk
- 1/2 cup mozzarella cheese

Directions:

Preheat oven to 350.

Cook shells as directed on package, omitting salt.

Meanwhile, brown the ground beef with the onions in a large skillet, then drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella, and Parmesan.

Drain shells. Stuff shells with meat mixture.

Spread 1 cup spaghetti sauce onto the bottom of a 9x13" baking pan. Top with the stuffed shells and the remaining spaghetti sauce.

Cover and bake for 25 minutes.

Mix remaining cooking creme and milk; drizzle over shells. Top with 1/2 cup mozzarella. Bake, uncovered, for 5 minutes longer, or until cheese is melted.