Unstuffed Shells 4 cups medium pasta shells, uncooked 1 lb. (450 g) extra-lean ground beef 1 jar (20 fl oz/645 mL) pasta sauce 3/4 cup (3/4 of 250-g tub) 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 Make It 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. 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. HEAT oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.