Pasta Shells with Beef, Artichokes & Roasted Red Pepper
Servings
3-4
Servings
3-4
Ingredients
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.