Italian Basil Pesto, Beef And Shells
Description
Everyone will ask you to make this pasta casserole over and over again because it is so amazingly good. It's full of yummy flavors and a wonderful sauce that makes it really special.
Ingredients
16 oz. package medium-size shells
1 medium onion, diced
olive oil, a few drizzles
1 1/2 lb. lean ground beef
2 t. dry Italian seasoning
1 1/2 t. garlic salt
1/2 t. red pepper flakes
8 oz. package chive and onion cream cheese, softened
2 1/2 c. half and half
3 T. butter, melted
4 c. shredded mozzarella cheese, divided
6 oz. jarred basil pesto
1/3 c. sun-dried tomatoes, rinsed and chopped
1/4 c. grated Parmesan cheese
1 T. chopped Italian parsley, optional
non-stick cooking spray
Directions
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Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with non-stick cooking spray; set aside.
Cook pasta in well salted water according to package instructions until al dente; drain well.
In a large pot over medium-high heat, cook onion in a few drizzles of olive oil for 2 minutes until softened; add ground beef. Season beef with Italian seasoning, garlic salt and red pepper flakes; cook until no pink remains. Discard all excess fat. Add cream cheese, half and half and butter; stir until the cream cheese has completely melted. Remove from the heat; add 2 c. Mozzarella cheese, pesto, sun-dried tomatoes, Parmesan cheese and cooked pasta; mix well.
Pour 1/2 of the mixture into the bottom of the baking dish; sprinkle with 1 c. Mozzarella cheese; top with remaining pasta and 1 c. Mozzarella cheese.
Bake for 40 minutes or until golden and bubbly, checking at 30 minutes and covering with aluminum foil, if needed.
Remove from oven. Let rest for 5 minutes.
Garnish with chopped parsley just before serving, if desired.
8 servings.