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Ingredientes
- 24 jumbo macaroni shells, uncooked
- 1 pound grnd beef
- 1/2 c. chopped onion
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic pwdr
- 1/4 teaspoon crushed red pepper
- 1 1/4 c. beef broth
- 1 (7 ounce.) jar sundried tomatoes in oil, liquid removed
- 1/4 c. pine nuts, lightly toasted
- 1/4 c. fresh basil leaves
- 2 tbsp. minced fresh parsley
- 2 cloves garlic, sliced
- 1/4 c. extra virgin olive oil
- 1/3 c. grated Parmesan cheese
- 1 (32 ounce.) jar commercial spaghetti sauce
- 1 1/2 c. (6 ounce.) shredded mozzarella cheese
- 1-2 tbsp. minced fresh parsley
Direcciones
- Cook shells according to package directions; drain; set aside. Brown grnd beef and onion in large skillet; drain. Add in pepper, garlic pwdr and red pepper. Cover and set aside.
- Combine beef broth and next 5 ingredients in container of electric blender. Top with cover and process till well blended. Add in extra virgin olive oil in a slow, steady stream and process till combined. Stir tomato mix into grnd beef mix. Stir in Parmesan cheese.
- Spoon 1 heaping Tbsp. of beef mix into each shell. Arrange shells in lightly greased 13 x 9 x 2 inch baking dish. Pour spaghetti sauce over top.
- Cover and bake at 375 degrees for 20-30 min or possibly till heated through. Uncover; sprinkle with mozzarella cheese and bake 5 min. Sprinkle with parsley.
- Note: Pasta shells can be cooked in advance to be easier to handle. Serve with large green salad and warmed French bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 10 servings | |
| Calories 320 | |
| Calories from Fat 194 | 61% |
| Total Fat 21.81g | 27% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 638mg | 27% |
| Potassium 473mg | 14% |
| Total Carbs 14.68g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 8.59g | 6% |
| Protein 16.08g | 26% |
