Minestrone Stuffed Shells
Source of Recipe
from Pillsbury 9 2004 hamburger booklet
List of Ingredients
Minestrone Stuffed Shells
48 jumbo pasta shells, cooked al dente, drained
...rinsed with cold water and drained again
2 pounds lean ground beef
2 cups chopped bell peppers (any color, 4 medium)
1 cup chopped onion (2 medium)
1 teaspoon salt
3/4 cup ready made basil pesto
2 cups shredded Mozzarella cheese (8 ounces)
2, 15 ounce cans dark red kidney beans,
...drained and rinsed
2, 26 ounce containers thick and hearty tomato
...pasta sauce
1 cup freshly shredded Parmesan cheese (4 ounces)
In a 5 - 6 quart Dutch oven, break up meat. Add
peppers and onions and sprinkle with salt. Cook
over medium/high heat until beef is thoroughly
cooked, stirring frequently. Drain. stir in pesto,
Mozzarella and beans.
Fill each cooked shell with a 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 (abaout 1 1/2 cups) of the pasta
sauce over each to cover shells. Sprinkle each with
1/4 cup Parmesan. Cover; refrigerate up to 3 days
or freeze up to 2 months.
Thaw 1 container in refrigerator for 24 hours, or
uncover and thaw in microwave on Defrost for 15 to
20 minutes.
To reheat refrigerated or thawed shells, cover
loosely and microwave on High for 6 to 8 minutes
or until thoroughly heated.Recipe
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