Ingredients
1tbspcooking oil
1onion
1lbground beef
2cupstomatoes,canned, chopped
1½tspsalt
½cuppesto,store-bought, or homemade
¾lbmedium pasta shells
6ozmozzarella
¼cup.parmesan,grated
Preparation
Heat the oven to 400 degrees F.
Oil a large baking dish (about a 9×13-inch dish).
In a large stainless-steel frying pan, heat the oil over moderately low heat.
Add the onion and cook, stirring occasionally, for about 3 minutes until starting to soften.
Stir in the ground beef and cook, breaking it up, for about 2 minutes until the meat is no longer pink.
Drain off any excess fat.
Add the tomatoes and salt to the pan, and bring to a simmer.
Cook for about 10 minutes until most of the liquid evaporates.
Remove the pan from the heat and stir in the pesto.
Meanwhile, in a large pot of boiling, salted water, cook the shells for about 10 minutes until just done.
Drain and toss with the sauce.
Put ½ of the pasta into the prepared baking dish and top with ½ the mozzarella and 2 tablespoons of parmesan.
Repeat with the remaining pasta, mozzarella, and parmesan.
Bake for about 15 minutes until bubbling.
