Shells Baked With Pesto Meat Sauce Recipes

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SHELLS BAKED WITH PESTO-MEAT SAUCE



shells baked with pesto-meat sauce image

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

1 tablespoon olive oil
1 onion, diced
1 1/2 teaspoons salt
3/4 lb fusilli or 3/4 lb other shaped pasta, that holds sauce
1/4 cup grated parmesan cheese
1 lb ground beef
2 cups canned chopped tomatoes (i use pomi parmalat for this recipe)
1/2 cup store bought pesto sauce
6 ounces mozzarella cheese, grated

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

BAKED SHELLS WITH PESTO, MOZZARELLA, AND MEAT SAUCE



Baked Shells With Pesto, Mozzarella, and Meat Sauce image

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

1 tablespoon cooking oil
1 onion, chopped
1 lb ground beef (i prefer turkey)
2 cups canned tomatoes, drained (28 oz can)
1 1/2 teaspoons salt
1/2 cup prepared pesto sauce or 1/2 cup homemade pesto sauce
3/4 lb medium pasta shell
6 ounces mozzarella cheese, grated (1 1/2 cups)
1/4 cup grated parmesan cheese

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

RICOTTA-STUFFED SHELLS WITH PESTO



Ricotta-Stuffed Shells With Pesto image

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

Salt and pepper
1 pound giant pasta shells made from semolina (500 grams on some imported brands), 36 to 40 pieces
24 ounces fresh ricotta, about 2 1/2 cups
2 eggs
3 or 4 scallions, green and white parts, finely chopped
3 tablespoons finely chopped parsley
1/2 teaspoon finely chopped thyme, marjoram or rosemary
Zest and juice of 1 small lemon
Pinch of crushed red pepper
1/2 cup grated Parmesan
1/2 cup grated pecorino, plus 1/4 cup more for topping
Extra-virgin olive oil
1/2 cup fine dry bread crumbs
2 cups basil leaves, rinsed and dried
1 cup Italian parsley leaves, rinsed and dried
1 or 2 finely grated garlic cloves
Salt and pepper
1 cup extra-virgin olive oil

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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