Baked Shells with Pesto, Mozzarella, & Meat Sauce

By Mimimidge

Ingredients

• 1 tbs. cooking oil
• 1 onion chopped
• 1 lb. ground round
• 28 oz. canned tomtoes, drained
• 1/2 cup pesto
• 3/4 lb. medium shells
• 1 1/2 cups Mozzarella cheese
• 1/4 cup grated Parmasean.

Preparation

Step 1

Heat oven to 400
Oil a 9x13 baking dish

In a large frying pan heat the oil, add the onions and cook until softened. Stir in the ground round, breaking it up, until the meat is no longer pink. Drain off the fat.

Add the tomatoes and bring to a simmer. Cook until most of the liquid evaporates. Remove from the heat and add the pesto.

In a large pot of boiling water cook the shells until just done. Drain and toss with the sauce. Put half of the pasta in the prepared baking dish and top with half the mozzarella and 2 tbs. of parmasean. Repeat with the remaining pasta, mozzarella and parmasean.

Bake until bubbling about 15 minutes.