1 Tbsp. Oil
1 Onion, chopped
1 28oz. canned tomatoes, drained
1 ½ Tsp. Salt

½ c. Pesto
¾ lb. medium pasta shells
6 oz. (1 ½ c.) shredded Mozzarella
¼ c. grated Parmesan

1. Heat oven to 400°F.  Oil a 9”x13” baking dish.
2. Heat oil, add onion and cook about 3 min.
3. Stir in ground beef, cook until no longer pink.  Drain off fat.
4. Add tomatoes and salt and simmer 10 min. until liquid evaporates.
5. Remove pan from heat and stir in pesto.
6. Meanwhile, cook shells just until done.  Drain and toss with sauce.
7. Put ½ of pasta/sauce in dish, top w/ ½ of mozzarella and ½ Tbsp. of parmesan.  Repeat w/ pasta, mozzarella and parmesan.
8. Bake until bubbling, approx. 15 min.

Jenny’s version:  I leave out the pesto and add more spices to make up for it.