Baked Shells with Pesto Mozzarella and Meat Sauce

Preparation Time:

• Active Time: 30 minutes
• Cooking Time: 40 minutes

Intensity:

• Skill Level: Intermediate

Ingredients:

For the Meat Sauce:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (24-ounce) jar marinara sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper to taste

For the Pesto:

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts
• 3 cloves garlic
• 1/2 cup olive oil
• Salt and black pepper to taste

For the Pasta:

• 12 ounces large pasta shells
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Equipment:

• Large pot
• Skillet or saucepan
• Food processor or blender
• Baking dish (9×13 inch)
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.
3. Prepare the Meat Sauce:
   • In a large skillet or saucepan, heat the olive oil over medium heat.
   • Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
   • Add the diced onion and cook for about 5 minutes, or until softened.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Stir in the marinara sauce, dried basil, and dried oregano. Season with salt and black pepper to taste.
   • Simmer the sauce for about 10 minutes, stirring occasionally.
4. Prepare the Pesto:
   • In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
   • With the processor running, slowly add the olive oil until the mixture is smooth. Season with salt and black pepper to taste.
5. Assemble the Casserole:
   • In a large mixing bowl, combine the cooked pasta shells with the meat sauce.
   • Spread half of the pasta and meat sauce mixture evenly in a 9×13 inch baking dish.
   • Drop dollops of pesto over the pasta mixture.
   • Sprinkle half of the shredded mozzarella cheese over the pesto.
   • Add the remaining pasta and meat sauce mixture, spreading it evenly.
   • Drop more dollops of pesto over the top layer and sprinkle with the remaining mozzarella cheese and grated Parmesan cheese.
6. Bake the Casserole:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve:
   • Remove the casserole from the oven and let it cool for 5 minutes.
   • Garnish with fresh basil leaves if desired and serve warm.

Nutritional Information (Per Serving, Approx. 1/8 of Casserole):

• Calories: 500 kcal
• Carbohydrates: 35g
• Protein: 28g
• Fat: 26g
• Fiber: 4g
• Sugar: 6g
• Sodium: 900mg

Enjoy your delicious Baked Shells with Pesto Mozzarella and Meat Sauce, a hearty and flavorful dish perfect for family dinners or gatherings!