How To Make Baked Shells with Pesto
Everyone will surely find delight in these delicious baked shells cooked with a savory sauce made of pesto, ground beef, pesto, topped with loads of cheese!
Heat the oven to 400 degrees F.
Oil a large baking dish (about a 9×13-inch dish).
In a large stainless-steel frying pan, heat the oil over moderately low heat.
Add the onion and cook, stirring occasionally, for about 3 minutes until starting to soften.
Stir in the ground beef and cook, breaking it up, for about 2 minutes until the meat is no longer pink.
Drain off any excess fat.
Add the tomatoes and salt to the pan, and bring to a simmer.
Cook for about 10 minutes until most of the liquid evaporates.
Remove the pan from the heat and stir in the pesto.
Meanwhile, in a large pot of boiling, salted water, cook the shells for about 10 minutes until just done.
Drain and toss with the sauce.
Put ½ of the pasta into the prepared baking dish and top with ½ the mozzarella and 2 tablespoons of parmesan.
Repeat with the remaining pasta, mozzarella, and parmesan.
Bake for about 15 minutes until bubbling.
Wine Recommendation: This robust dish with its meat and tomatoes calls for a gutsy red wine from Italy. A Chianti Classico Riserva’s medium body, dried-cherry flavor, high acidity, and moderate tannins will fill the bill perfectly.
- Calories: 937.50kcal
- Fat: 50.25g
- Saturated Fat: 17.67g
- Trans Fat: 1.35g
- Monounsaturated Fat: 15.91g
- Polyunsaturated Fat: 2.50g
- Carbohydrates: 73.23g
- Fiber: 4.72g
- Sugar: 6.07g
- Protein: 46.01g
- Cholesterol: 123.10mg
- Sodium: 915.11mg
- Calcium: 434.49mg
- Potassium: 758.91mg
- Iron: 4.70mg
- Vitamin A: 131.18µg
- Vitamin C: 12.52mg
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