Beef and Tomato Stuffed Shells

• 24 large pasta shells, uncooked
• 1 lb ground beef
• 12 cup chopped onion
• 12 teaspoon pepper
• 14 teaspoon garlic powder
• 14 teaspoon dry crushed red pepper
• 1 14 cups beef broth
• 1 (7 ounce) jar sun-dried tomatoes packed in oil, DRAINED
• 12 cup pesto sauce
• 2 garlic cloves, crushed
• 1 (26 ounce) jar spaghetti sauce
• 12 cup red wine
• 1 12 cups shredded mozzarella cheese

1. Cook shells in boiling water to desired doneness; rinse in cool water and drain.
2. Cook ground beef and onion in a large skillet until brown and crumbly; drain.
3. Add pepper, garlic powder, and red pepper; set aside.
4. Combine beef broth, drained dried tomatoes, pesto, and garlic in blender; cover and process until well blended into a smooth puree.
5. Stir tomato mixture into beef mixture.
6. Spoon 1 heaping tablespoonful of ground beef mixture into each shell.
7. Arrange shells in a lightly greased 13x9 inch baking dish.
8. Combine spaghetti sauce and wine, and pour evenly over shells.
9. Cover and bake at 375 degrees for 30-40 minutes or until thoroughly heated.
10. Uncover; sprinkle with cheese, and bake and additional 5-10 minutes or until cheese is melted.

pasta shells, ground beef, onion, pepper, garlic, red pepper, beef broth, tomatoes, pesto sauce, garlic, spaghetti sauce, red wine, mozzarella cheese

Taken from www.food.com/recipe/beef-and-tomato-stuffed-shells-117102 (may not work)