Baked Shells With Pesto Mozzarella And Meat Sauce

From food and wine's 'one-dish meals'

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.

cooking oil, onion, ground beef, canned tomatoes, salt, pesto sauce, medium pasta shell, mozzarella cheese, parmesan cheese