This recipe combines the rich flavors of pesto and meat sauce with creamy mozzarella cheese for a delicious and comforting baked pasta dish.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 pound ground beef (or your preferred ground meat)
- 2 (28-ounce) cans crushed tomatoes, drained
- 1 ½ teaspoons salt
- ½ cup prepared pesto sauce (or homemade pesto)
- ½ pound jumbo pasta shells
- 6 ounces shredded mozzarella cheese (about 1 ½ cups)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook the pasta: In a large pot of salted boiling water, cook the jumbo pasta shells according to package directions for al dente. Drain and set aside.
- Make the meat sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Brown the meat: Add the ground beef to the pan and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Simmer the sauce: Stir in the crushed tomatoes, salt, and simmer for 15 minutes, allowing the flavors to meld.
- Assemble the dish: In a large baking dish, spread a thin layer of meat sauce on the bottom. Stuff each cooked pasta shell with pesto and then arrange them in a single layer over the sauce.
- Top with cheese: Spoon remaining meat sauce over the stuffed shells. Sprinkle with mozzarella cheese and, if desired, Parmesan cheese.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.
Tips:
- For a richer flavor, use a combination of ground beef and Italian sausage in the meat sauce.
- If your pesto is too thick, thin it out with a little bit of pasta water.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Feel free to add other vegetables to the meat sauce, such as chopped carrots, zucchini, or mushrooms.
