Baked Shells with Pesto, Mozzarella, and Meat Sauce Recipe

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.