Baked Shells with Pesto, Mozzarella and Meat Sauce

By Dottiejk

Ingredients

• 1 tablespoon cooking oil
• 1 onion; chopped
• 1 pound ground beef
• 2 cup canned tomatoes; chopped, drained
• 1-1/2 teaspoon Salt
• 1/2 cup pesto
• 16 ounces medium pasta shells
• 6 ounces mozzarella cheese; grated
• 1/4 cup parmesan; grated

Preparation

Step 1

Heat oven to 400°F. Oil a large baking dish (9x13 inches).

In a large stainless steel frying pan, heat the oil over moderately low
heat. Add the onion and cook, stirring occasionally, until starting to
soften, about 3 minutes. Stir in the ground beef and cook, breaking it up,
until the meat is no longer pink, about 2 minutes. Drain off any excess
fat.

Add the tomatoes and salt to the pan and bring to a simmer. Cook until most
of the liquid evaporates, about 10 minutes. Remove the pan from the heat
and stir in the pesto.

Meanwhile, in a large pot of boiling, salted water, cook the shells until
just done, about 10 minutes. Drain and toss with the sauce. Put half of the
pasta into the prepared baking dish and top with half the mozarella and 2
tablespoons of the Parmean. Repeat with the remaining pasta, mozzarella and
Parmesan. Bake until bubbling, about 15 minutes.