shells baked with pesto-meat sauce

READY IN: 25mins
Top Review by drew_wsu

I may have not prepared this to a T, but I didn't enjoy it as much as other dishes. The pesto was barely noticable and I even added more. I used low fat mozzarella which made the cheese rubbery, so if you use low fat, I would recommend mixing all the ingredients together instead of layering. Also, this should serve much more than 4. You may want to add some tomato sauce to make the dish a little less dry.

Ingredients Nutrition

Directions

  1. heat oven to 400.
  2. oil a 13x9 baking dish.
  3. heat oil in a pan over med- high heat.
  4. cook onion until it starts to soften.
  5. add beef and cook until it is no longer pink.
  6. drain off any excess fat.
  7. add tomato and salt and bring to a simmer.
  8. cook about 10 minutes, until most of the tomato liquid evaporates.
  9. remove from heat and stir in the pesto.
  10. while all this is going on, you should be cooking your pasta in boiling, salted water.
  11. drain pasta and toss with the sauce.
  12. put 1/2 of the pasta in baking dish.
  13. top with 1/2 the mozzarella and 2 tbsp of the parmesan.
  14. layer the remaining pasta on top, topping it with the remaining cheeses.
  15. bake until bubbling.

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