Ingredients for Baked Shells With Pesto Mozzarella And Meat Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound ground beef
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon salt
- 1/2 cup pesto
- 1 pound jumbo pasta shells
- 8 ounces fresh mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon black pepper
- olive oil cooking spray
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How to Make Baked Shells With Pesto Mozzarella And Meat Sauce
- Preheat oven to 400°F (200°C).
- Lightly oil a large 9x13 inch baking dish.
- In a large skillet, heat 1 tablespoon of olive oil over medium-low heat.
- Add 1 medium onion, chopped, and cook, stirring occasionally, until softened, about 3 minutes.
- Add 1 pound ground beef (or Italian sausage) and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess fat.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer.
- Simmer until sauce has thickened slightly, about 10 minutes.
- Remove from heat and stir in 1/2 cup pesto.
- Meanwhile, cook 1 pound jumbo pasta shells according to package directions until al dente. Drain well.
- Toss the cooked pasta with the meat sauce.
- Pour half of the pasta mixture into the prepared baking dish.
- Top with half of 8 ounces fresh mozzarella, shredded, and 2 tablespoons grated Parmesan cheese.
- Repeat layers with remaining pasta mixture, mozzarella, and Parmesan.
- Bake for 15-20 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
25g
Fat
70g
Carbs
24g
