48 uncooked jumbo pasta shells
2 lb. lean ground beef
2 cups chopped any color bell peppers (3-4 medium)
1 cup chopped onions
1 teaspoon salt
¾ cup refrigerated basil pesto
8 oz part skim shredded mozzarella
2 (15 oz) cans kidney or Great Northern beans, drained, rinsed
2 (26 oz) jars thick and hearty tomato pasta sauce
4 oz shredded fresh parmesan
- Meanwhile, in a 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 ¼ cup beef mixture. Place 12 filled shells in each of 4 large (9 ½ cup) rectangular freezer/microwave-safe containers. Spoon ½ jar (about 1 ½ cups) of the pasta sauce over each to cover. Sprinkle each with ¼ cup parmesan. Cover; refrigerate up to 3 days or freeze up to 2 months.
- Thaw 1 container of stuffed shells in refrigerator or 24 hours or uncover and thaw in microwave on Defrost for 15-20 minutes.
- To reheat refrigerated or thawed stuffed shells, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated.
- 16 servings (4 meals).