PESTO GROUND BEEF RECIPES

PRESTO PESTO HAMBURGER MAC RECIPE | ALLRECIPES

Presto Pesto Hamburger Mac Recipe | Allrecipes image

My British friend and I created this recipe inspired by a dish she had eaten in an Italian restaurant. So easy and delicious!

Provided by Melody

Categories World Cuisine European Italian

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 (16 ounce) package elbow macaroni
1 pound ground beef
½ cup pesto
½ cup sour cream

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir pesto and sour cream into ground beef until warmed; add macaroni and mix well.

Nutrition Facts : Calories 581 calories, CarbohydrateContent 57.9 g, CholesterolContent 61.5 mg, FatContent 26.4 g, FiberContent 3 g, ProteinContent 26.6 g, SaturatedFatContent 9.9 g, SodiumContent 217.1 mg, SugarContent 2 g

BAKED SHELLS WITH PESTO, MOZZARELLA, AND MEAT SAUCE RECIPE ...

Baked Shells with Pesto, Mozzarella, and Meat Sauce Recipe ... image

Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too. Baked Pasta Dishes

Provided by Food & Wine

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon cooking oil
1 onion, chopped
1 pound ground beef
2 cups canned chopped tomatoes, drained (from one 28-ounce can)
1 1/2 teaspoons salt
1/2 cup store-bought or homemade pesto
3/4 pound medium pasta shells
6 ounces mozzarella, grated (about 1 1/2 cups)
1/4 cup grated Parmesan

Steps:

Heat the oven to 400°. Oil a large baking dish (about 9 by 13 inches).
In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat.
Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto.
Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.

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