Minestrone-Stuffed Shells

Colorful bell peppers, beans and cheese stuff jumbo pasta shells in this beautiful presentation. MORE+ LESS-

By Pillsbury Kitchens

April 23, 2013

uncooked jumbo pasta shells (from two 12-oz. pkg.)

lb. lean (at least 80%) ground beef

cups chopped any color bell peppers (4 medium)

cup chopped onions (2 medium)

teaspoon salt

3/4

cup refrigerated basil pesto (from 7-oz. container)

oz. (2 cups) shredded mozzarella cheese

(15-oz.) cans dark red kidney beans, drained, rinsed

(26-oz.) jars thick and hearty tomato pasta sauce

oz. (1 cup) shredded fresh Parmesan cheese

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1

Cook pasta shells as directed on package. Drain. Rinse with cold water to cool; drain well.
2

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.
3

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.
4

Thaw 1 container of stuffed shells in refrigerator for 24 hours, or uncover and thaw in microwave on Defrost for 15 to 20 minutes.
5

To reheat refrigerated or thawed stuffed shells, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated.

If one family member likes the beans and the other doesn’t, just use 1 can in half of the mixture and leave the other half without.
Freeze the finished dish in a microwave-safe glass or plastic container. Then you’ll be able to quickly thaw and heat directly in the microwave. Inexpensive microwave-safe plastic containers are available in most discount and grocery stores. The large rectangles that hold 9 1/2 cups are perfect for this recipe.