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.
Active Time: 15 Minutes
Total Time: 30 Minutes
Heat the oven to 400 degrees F. Oil a large baking dish (about 9 by 13 inches).
In a large stainless-steel frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 8 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 15-20 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.
Variation:
Almost any relatively soft, mild cheese will taste good here. You might try fontina in place of the mozzarella, or even Gouda or Havarti.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 660 | ||
Calories from Fat: 318 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.3g | 47 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 151.5mg | 47 % | |
Sodium 187.7mg | 6 % | |
Potassium 701.2mg | 18 % | |
Total Carbohydrate 54.1g | 16 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 52.5g | ||
Protein 30.7g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 660
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