Nothing quite says “comfort food” like this cheesy, beefy, stuffed pasta dish. The pasta shells soften as they bake, while the outside develops a nice crunch to it. Adding pesto gives the cheesy filling an extra layer of flavor, but isn’t necessary for this already super savory meal. Great when served hot, you can also reheat the following day and it still tastes fantastic. So you’ve got a recipe that you can enjoy for a few days…if it lasts that long.
20 uncooked jumbo pasta shells
1 pound ground beef
1 large onion, chopped
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded cheese blend, divided
1/2 cup grated Parmesan cheese
1/4 cup prepared pesto
1 jar (26 ounces) spaghetti sauce, divided
1. Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture.
2. Spread 3/4 cup spaghetti sauce into a greased 13-in x 9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 10 servings.