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Source: Food and Wine Quick from Scratch

Baked Shells with Pesto, Mozzarella, and Meat Sauce
Here’s a true crowd pleaser: pasta shells in a simple sauce. Good for a busy family! Use storebought pesto or some you made last summer and froze.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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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 pesto sauce, store-bought or homemade
3/4 pound medium pasta shells
6 ounces mozzarella cheese, grated (about 1 1/2 cups)
1/4 cup Grated Parmesan cheese




Heat the oven to 400 degrees F. 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.


Wine Recommendation: This robust dish with its meat and tomatoes calls for a gutsy red wine from Italy. A Chianti Classico Riserva’s medium body, dried-cherry flavor, high acidity, and moderate tannins will fill the bill perfectly.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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