Italian Basil Beef And Shells

• Meat

  • 1 1/2 lb Ground beef, lean

• Produce

  • 1 tbsp Italian parsley
  • 1 Onion, medium
  • 1/3 cup Sundried tomatoes

• Condiments

  • 1 (6 oz prepared basil pesto, prepared
  • 2 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 (16 oz box Shells, medium-size

• Baking & Spices

  • 1 1/2 tsp Garlic salt
  • 2 tsp Italian seasoning, dry
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 (8 oz chive & onion cream cheese
  • 3 tbsp Butter
  • 2 1/2 cups Half & half
  • 4 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 (16) oz box medium-size shells
• 1 medium onion, diced
• Olive oil
• 1½ lb lean ground beef
• 2 tsp dry Italian seasoning
• 1½ tsp garlic salt
• ½ tsp red pepper flakes
• 2 Tbsp Worcestershire sauce
• 1 (8) oz Chive & Onion cream cheese, softened
• 2½ cups half & half
• 3 Tbsp butter, melted
• 4 cup shredded mozzarella cheese, divided
• 1 (6) oz prepared Basil pesto
• ⅓ cup sundried tomatoes, rinsed and chopped
• ¼ cup grated Parmesan cheese
• 1 Tbsp chopped Italian parsley (optional)

Directions

• Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray, Set aside.
• Cook the pasta shells in salted water per the package instructions until al dente. Drain well.
• In a large pot over medium-high heat cook the diced onion in a few drizzles of olive oil for 2 minutes until softened. Add the ground beef. (Using a large pot doubles for the mixing bowl)
• Season the beef with Italian seasoning, garlic salt, red pepper flakes and Worcestershire sauce. Continue to cook the beef until no pink remains. Drain all excess fat from the pot.
• To the ground beef add the cream cheese, half & half, and butter. Stir until the cream cheese has completely melted.
• Remove from the heat and add 2 cups shredded cheese, pesto, sundried tomatoes , Parmesan and cooked pasta. Mix well.
• Pour ½ of the mixture into the bottom of the baking dish and sprinkle with 1 cup of shredded cheese. Top with the remaining pasta and 1 cup shredded cheese.
• Bake for 40 minutes or until golden and bubbly. Check at 30 minutes and cover with foil, if needed.
• Rest on the counter for 5 minutes then garnish with chopped parsley just,before serving.