I am just copying the recipe from the cookbook. I halved the recipe. It's so large b/c it is under the "Potluck Pleasers" section of the cookbook. Even by halving it, it made more than enough for two of us. We'll be eating this for days! I also listed below freezing instructions but I skipped over that and just poured the amount of sauce over the shells and gobbled it up!
Ingredients
48 uncooked jumbo pasta shells
2 pounds lean ground beef (at least 80% lean)
2 cups chopped any color bell peppers (I used green and yellow)
1 cup chopped onions
1 teaspoon salt
3/4 cup refrigerated basil pesto
8 ounces shredded mozzarella cheese
2 cans (15-ounce size) dark red kidney beans -- drained, rinsed
2 jars (26-ounce size) thick and hearty tomato pasta sauce
4 ounces shredded fresh parmesan cheese (this is just to sprinkle on top, 4 oz is probably not necessary)
Instructions
Instructions
Cook pasta shells as directed on package. Drain. Rinse with cold water to cool; drain well.
Meanwhile, in 5 to 6-quart Dutch oven, break up ground beef. Add bell peppers and onions sprinkle with salt. Cook over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in pesto, mozzarella cheese and beans. Fill each cooked pasta shell with scant 1/4 cup beef mixture.
Place 12 filled shells in each of 4 large (9 1/2-cup) rectangular freezer/microwave-safe containers Spoon 1/2 jar (about 1 1/2 cups) of the pasta sauce over each to cover. Sprinkle each with 1/4 cup Parmesan cheese. Cover; refrigerate up to 3 days or freeze up to 2 months. Thaw 1 container of stuffed shells in refrigerator for 24 hours, or uncover and thaw in microwave on Defrost for 15 to 20 minutes. To reheat refrigerated or thawed stuffed shells, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated.
Place 12 filled shells in each of 4 large (9 1/2-cup) rectangular freezer/microwave-safe containers Spoon 1/2 jar (about 1 1/2 cups) of the pasta sauce over each to cover. Sprinkle each with 1/4 cup Parmesan cheese. Cover; refrigerate up to 3 days or freeze up to 2 months. Thaw 1 container of stuffed shells in refrigerator for 24 hours, or uncover and thaw in microwave on Defrost for 15 to 20 minutes. To reheat refrigerated or thawed stuffed shells, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated.
Before sauce
After sauce
ENJOY!
4 comments:
Looks yummy!!! but 48 jumbo pasta shells is S!!t-load of pasta...even half would be 24...(boy, am I smart!)...maybe i could invite Prez Obama and his econimic staff to show them how my plan for bolstering the economy...
Speaking of, I bought some grapes I had not planned on purchasing at the grocery today in GaGa's honor. Not exactly an impulse buy, but I'm trying! Does that count?
I know GA-GA that is why I said that I halved the recipe and said that it was under the potluck section. Did you not read that part? They are small. We ate 4 each last night. And 9 tonight. So that leaves 7 left for me for lunch. See I can count too!
OMG! I went to the store (with no list) because i wanted to make beef stew in honor of the cold weather. I did make a mental list (which is very very hard for me) and I got to the check out and all the chips and cokes and candy bars were crying out to me...it was so sad... I passed them by...I felt so bad, I backed up and bought some peanuts ( on sale for 50 cents).
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