Ingredients

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

Instruction

  • Preheat the oven to 350°F. Spray a 13 x 9 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. (Tip: Using a large pot doubles as the mixing bowl)
  • Season the beef with Italian seasoning, garlic salt and red pepper flakes. 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 1/2 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.