shells baked with pesto-meat sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 onion, diced |
1 1/2 teaspoons salt |
3/4 lb pasta shells or 3/4 lb fusilli or 3/4 lb other shaped pasta, that holds sauce |
1/4 cup grated parmesan cheese |
1 lb ground beef |
2 cups canned chopped tomatoes (i use pomi parmalat for this recipe) |
1/2 cup store bought pesto sauce |
6 ounces mozzarella cheese, grated |
Directions:
1. heat oven to 400.
2. oil a 13x9 baking dish.
3. heat oil in a pan over med- high heat.
4. cook onion until it starts to soften.
5. add beef and cook until it is no longer pink.
6. drain off any excess fat.
7. add tomato and salt and bring to a simmer.
8. cook about 10 minutes, until most of the tomato liquid evaporates.
9. remove from heat and stir in the pesto.
10. while all this is going on, you should be cooking your pasta in boiling, salted water.
11. drain pasta and toss with the sauce.
12. put 1/2 of the pasta in baking dish.
13. top with 1/2 the mozzarella and 2 tbsp of the parmesan.
14. layer the remaining pasta on top, topping it with the remaining cheeses.
15. bake until bubbling.
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