Ingredient: marinated artichoke hearts, drained, cut into 12 pieces

Creating interesting, flavorful meals with the smallest number of ingredients and the least fuss, lets you explore new avenues. Using roasted red pepper puree can do just that. To give an example, spoon some puree on a plate, lay a piece of grilled chicken or fish on top. Next sprinkle with chopped fresh herbs and you’ve got it — stunning and delicious!

Roasting red peppers not only makes them easy to peel but incredibly sweet and flavorful. When pureed, they give an amazing boost of flavor to whatever you choose to use them in.

I’ve always loved stuffed pasta shells, Brion probably not so much, but once in a while it works. Instead of using a pasta sauce in this version, I decided to go with the puree. Since a jar of roasted red peppers is a staple in my pantry, I’m doing a short cut idea. It actually worked out quite well.

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Pasta Shells with Beef, Artichokes & Roasted Red Pepper

Votes: 1
Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, German, Italian

Servings

MetricUS Imperial

Ingredients

• 12 jumbo pasta shells
• 1 Tbsp olive oil
• 2 Tbsp butter,
• 3 cloves garlic, minced
• 1/2 large onion, finely diced
• 250 grams fresh mushrooms, chopped
• 300 ml roasted red peppers, drained & roughly chopped
• 2 pieces sun-dried tomatoes
• 1 cup chicken or vegetable broth
• 1 tsp EACH dried parsley, basil & oregano
• 1/2 tsp ground mustard
• salt & pepper to taste (optional)
• 410 ml Roasted Garlic Alfredo Sauce (low fat version)
• 454 grams ground beef
• 170 ml marinated artichoke hearts, drained, cut into 12 pieces
• 40 grams parmigano-reggiano cheese

Course Lunch, Main Dish Cuisine American, German, Italian Servings MetricUS Imperial Ingredients 12 jumbo pasta shells 1 Tbsp olive oil 2 Tbsp butter, 3 cloves garlic, minced 1/2 large onion, finely diced 250 grams fresh mushrooms, chopped 300 ml roasted red peppers, drained & roughly chopped 2 pieces sun-dried tomatoes 1 cup chicken or vegetable broth 1 tsp EACH dried parsley, basil & oregano 1/2 tsp ground mustard salt & pepper to taste (optional) 410 ml Roasted Garlic Alfredo Sauce (low fat version) 454 grams ground beef 170 ml marinated artichoke hearts, drained, cut into 12 pieces 40 grams parmigano-reggiano cheese

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a large stockpot, boil jumbo shells in salted water for about 15 minutes; drain & rinse under under cold water. While pasta is cooking, stir-fry ground beef & drain on a paper towels; set aside. Add oil & butter to saucepan & saute garlic, onions, mushrooms for about 2-3 minutes. Add chopped red peppers & sun-dried tomatoes; cook another 2-3 minutes.
2. Cool slightly, transfer to a food processor & process mixture ( you should still have some texture in the peppers when finished). Pour puree back into the skillet; add broth, spices & Roasted Garlic Alfredo Sauce, combine well. Add a small amount of sauce to ground beef; mix well.
3. Preheat oven to 350 F. Spread some sauce mixture over bottom of a 9 x 13-inch baking dish. Inside of each pasta shell place a piece of drained artichoke; divide beef mixture between the shells.
4. Stand filled pasta shells, single file on top of sauce. Pour remaining sauce over all & top with grated parmigano-reggiano cheese. Cover with foil & bake about 35-40 minutes.