Ingredients

• 4 cups medium pasta shells, uncooked
• 1 pound extra-lean ground beef
• 1 (20 ounce) jar pasta sauce
• 3/4 cup PHILADELPHIA Light Cream Cheese Spread
• 1/2 cup milk
• 1/4 cup KRAFT 100% Parmesan Shredded Cheese
• 1/3 cup chopped fresh basil
• 1 1/2 cups KRAFT Part Skim Mozzarella Shredded Cheese

Instructions

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.