BAKED SHELLS WITH PESTO, MOZZARELLA, AND MEAT SAUCE
Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too.
Categories pesto meat sauce mozzarella baked shells
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F. Oil a large baking dish (about 9 by 13 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 mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.
- Wine Recommendation: This robust dish with its meat and tomatoes calls for a gutsy red wine from Italy. A Chianti Classico Riserva's medium body, dried-cherry flavor, high acidity and moderate tannins will fill the bill perfectly.
BAKED SHELLS WITH PESTO, MOZZARELLA, AND MEAT SAUCE
Make and share this Baked Shells With Pesto, Mozzarella, and Meat Sauce recipe from Food.com.
Provided by GothicGranola
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Oil a large 9x13 baking dish.
- In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring ocassional until it starts to soften, about 3 minutes. Stir in the ground meat and cook, breaking it up, until browns, 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 from heat and stir in the pesto.
- Meanwhile, cook the shells in a large pot of salted, boiling weater 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 mozzarella and 2 tablespoons of Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.
Nutrition Facts : Calories 777.5, Fat 33.2, SaturatedFat 14, Cholesterol 116.2, Sodium 1467.8, Carbohydrate 72.5, Fiber 4.2, Sugar 6.3, Protein 45.3
BAKED SHELLS WITH PESTO, MOZZARELLA, AND MEAT SAUCE
Steps:
- Preheat the oven to 400 degrees F. Oil a large baking dish (about 9x13"). In large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 min. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 min. 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 min. 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 min. Drain and toss with the sauce.
- Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 Tbsp. of the parmesan. Repeat with the remaining pasta, mozzarella and parmesan. Bake until bubbling, about 15 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHELLS BAKED WITH PESTO-MEAT SAUCE
Make and share this shells baked with pesto-meat sauce recipe from Food.com.
Provided by afr0bunny
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat oven to 400.
- oil a 13x9 baking dish.
- heat oil in a pan over med- high heat.
- cook onion until it starts to soften.
- add beef and cook until it is no longer pink.
- drain off any excess fat.
- add tomato and salt and bring to a simmer.
- cook about 10 minutes, until most of the tomato liquid evaporates.
- remove from heat and stir in the pesto.
- while all this is going on, you should be cooking your pasta in boiling, salted water.
- drain pasta and toss with the sauce.
- put 1/2 of the pasta in baking dish.
- top with 1/2 the mozzarella and 2 tbsp of the parmesan.
- layer the remaining pasta on top, topping it with the remaining cheeses.
- bake until bubbling.
Nutrition Facts : Calories 773.1, Fat 33.2, SaturatedFat 14.1, Cholesterol 116.2, Sodium 1318.8, Carbohydrate 71.3, Fiber 4.2, Sugar 5.5, Protein 45.1
RICOTTA-STUFFED SHELLS WITH PESTO
Classic stuffed and baked Italian-American jumbo shells are an easy sell. This summery version dispenses with the tomato sauce: The shells are instead drizzled lightly with olive oil, dusted with grated pecorino and bread crumbs, baked briefly until nicely browned, then napped with a bright green garlicky pesto sauce. The effect is more akin to crispy ravioli than a juicy, long-baked casserole. Serve 2 or 3 shells as a first course, 5 to 6 for a main.
Provided by David Tanis
Categories casseroles, pastas, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put a large pot of well-salted water over high heat, and bring to a boil. Add the pasta shells, put the lid on the pot to help water return to a boil, then remove lid, stir pasta and continue cooking, uncovered until al dente, usually abut 10 minutes. (It's better to err on the undercooked side than risk flabby pasta, so check early and often.)
- Remove pasta from pot and cool in a large bowl of water. Drain well and spread cooked shells on a baking sheet lined with a kitchen towel.
- Meanwhile, make the ricotta filling: In a mixing bowl, combine ricotta, eggs, scallions, parsley, thyme, lemon zest and juice, and crushed red pepper to taste. Add grated Parmesan and pecorino. Season well with salt and pepper and mix well to incorporate ingredients. Taste and adjust seasoning.
- Heat oven to 375 degrees. Lightly oil a large shallow baking dish (use 2 dishes if necessary). Using a spoon or pastry bag, put about 1 tablespoon ricotta mixture into each pasta shell. Arrange the filled shells in one layer in the baking dish, packed closely together. Drizzle surface lightly with olive oil, or use a small brush to lightly paint each shell.
- Sprinkle top with 1/4 cup pecorino and bread crumbs and bake, uncovered, for about 20 minutes, until heated through, crisp and golden brown.
- To make the pesto, pulse basil, parsley, garlic and 1/2 teaspoon salt in a blender or food processor until roughly chopped. Add oil slowly and blend well. Add a little pepper, taste and adjust seasoning and transfer to a serving bowl.
- To serve, drizzle shells with a little pesto sauce and pass the rest at the table.
Nutrition Facts : @context http, Calories 706, UnsaturatedFat 30 grams, Carbohydrate 53 grams, Fat 45 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 524 milligrams, Sugar 3 grams, TransFat 0 grams
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BAKED SHELLS WITH PESTO, MOZZARELLA, AND MEAT SAUCE RECIPE
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- 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 mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.
BAKED SHELLS WITH PESTO, MOZZARELLA, & MEAT SAUCE RECIPE
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- 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 mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.
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