Baked Shells w/ Pesto, Cheese & Meat Sauce

Pasta is without a doubt, one of the most versatile ingredients to cook with. It can be prepared in so many unique ways with different sauces. Pesto sauce is one of those … a simple sauce with simple ingredients that packs a huge flavor.

Pesto sauce originated in Genoa, which is located in the northern region of Italy. The Italian word for pesto: pestare, means to pound or to crush. It was originally prepared with a marble mortar and wooden pestle. However, the translation may be a bit misleading because preparation does not consist of pounding, rather it is of grounding.

Traditionally, pesto is made of crushed garlic, fresh basil and pine nuts blended with Parmesan cheese and olive oil. There are many variations of pesto and while the most popular is a pasta sauce, it can be used for a spread or dip, salad dressing or as an accompaniment to steak, poultry or fish. Red pesto is either made from sundried tomatoes or red bell peppers.

This pasta meal comes together easily in a short space of time. Sometimes its the simplest dishes that are truly the best!

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Baked Shells w/ Pesto, Mozzarella & Meat Sauce

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Rating: 5
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Course

Main Dish

Cuisine

American, European, Italian

Servings

MetricUS Imperial

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 454 gm lean, ground pork
• 2 Tbsp water
• 1/2 tsp pepper
• 1 tsp rubbed sage
• Dash of red pepper flakes
• Dash of ground ginger
• 1 1/2 tsp salt
• 1 tsp dried basil (optional)
• 796 ml diced tomatoes w/ herbs & spices
• 1/4 cup bottled basil pesto
• 200 gm pasta shells
• 150 gm 100% mozzarella cheese, shredded
• 60 gm freshly grated Parmesan cheese

Course Main Dish Cuisine American, European, Italian Servings MetricUS Imperial Ingredients 1 Tbsp olive oil 1 medium onion, chopped 454 gm lean, ground pork 2 Tbsp water 1/2 tsp pepper 1 tsp rubbed sage Dash of red pepper flakes Dash of ground ginger 1 1/2 tsp salt 1 tsp dried basil (optional) 796 ml diced tomatoes w/ herbs & spices 1/4 cup bottled basil pesto 200 gm pasta shells 150 gm 100% mozzarella cheese, shredded 60 gm freshly grated Parmesan cheese

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

Instructions

1. Preheat oven to 375 F.
2. In a saucepan over low heat, saute onion in olive oil for 5-7 minutes. Add ground pork, 2 Tbsp water, pepper, sage, red pepper flakes & ginger. Cook, stirring until no longer pink.
3. Add salt, dried basil & diced tomatoes; bring to a boil then lower heat & simmer for 20 minutes. Stir periodically. At the end of cooking time, stir in pesto & remove from heat.

   
4. While sauce is simmering, cook pasta shells al dente. It is important not to overcook shells as they will be further cooked in the oven. Drain pasta, add cooked sauce & gently toss.
5. Place half of the pasta in a baking dish & sprinkle with half of mozzarella & Parmesan. Top it up with remaining pasta & sprinkle with other half of the cheeses.
6. Bake for 15 minutes until cheese is golden & pasta is hot & bubbly.

Recipe Notes

• Don't hesitate to bake your pasta in individual servings.