Make-Ahead Unstuffed Shells

4 cups medium pasta shells, uncooked

1 pound extra-lean ground beef

1 (20 ounce) jar pasta sauce

¾ cup PHILADELPHIA Light Cream Cheese Spread

½ cup milk

¼ cup KRAFT 100% Parmesan Shredded Cheese

⅓ cup chopped fresh basil

1 ½ cups KRAFT Part Skim Mozzarella Shredded Cheese

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 375 degrees F. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.