Makeover Easy Beef-Stuffed Shells

• 20 uncooked jumbo pasta shells
• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1-1/4 cups reduced-fat ricotta cheese
• 1-1/2 cups shredded reduced-fat Italian cheese blend, divided
• 1/4 cup grated Parmesan cheese
• 1/4 cup prepared pesto
• 1 large egg, lightly beaten
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (8 ounces) no-salt-added tomato sauce
• 1 teaspoon Italian seasoning

1. Cook pasta according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 cup Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture.
2. In a small bowl, combine the tomatoes, tomato sauce and Italian seasoning. Spread 3/4 cup into a 13x9-in. baking dish coated with cooking spray. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and tomato mixture; spoon over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

pasta shells, ground beef, onion, green pepper, ricotta cheese, italian cheese blend, parmesan cheese, pesto, egg, italian diced tomatoes, salt, italian seasoning

Taken from www.tasteofhome.com/recipes/makeover-easy-beef-stuffed-shells/ (may not work)