Week 46, Recipe 2: Pesto & Beef (or Sausage) Stuffed Shells

NOTES

• This recipe freezes really well.
• Recipe modified from Taste of Home

INGREDIENTS

• 20 uncooked jumbo pasta shells
• 1 lb ground beef
• 1 large onion, chopped
• 3 tbsp mixed freshly chopped herbs - thyme, basil, oregano (optional but use if you've got them in your garden!)
• 1 15-oz carton ricotta cheese
• 2 c. shredded Italian cheese blend, divided
• 1/2 c. grated Parmesan cheese
• 1/4 c. pesto
• 1 egg
• 1 jar (26 oz) spaghetti sauce, divided

DIRECTIONS
1. Cook pasta shells just shy of al dente (1 minute less than package directions). Remove, drain and rinse in cold water.
2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. In a large bowl, combine the ricotta cheese, fresh herbs (if using), 1 1/2 c. Italian cheese blend, Parmesan cheese, pesto, egg and half the beef mixture.
4. Spread a layer of spaghetti sauce into a greased 13x9-inch baking dish. Spoon cheese mixture into the pasta shells and place over sauce in baking dish.
5. Combine remaining beef mixture and spaghetti sauce and pour over shells. Sprinkle with remaining cheese.
6. You can freeze this or refrigerate for 24 hours before baking. Bake at 350 for 35 minutes (longer if moving directly from the fridge to the oven) and then uncovered 5-10 minutes until cheese is melted.