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Jumbo Shells with Veal and Pesto Sauce (Conchiglioni con Vitello e Salsa al Pesto)

Ease of preparation:  

Prep Time: 35 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: Liguria

Wine pairing: Red

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Ingredients

2 cupsfresh basil leaves, trimmed
1/4 cuppine nuts
4 clovesgarlic
3/4 tsp. + 1/2 tspsalt
1/3 cup + 2 tbsp.extra virgin olive oil
1 (12 oz.) boxBARILLA Jumbo Shells
2leeks, thinly sliced
1 lbs.ground veal (may substitute ground chicken)
1 tbsp.flour
1 cupchicken broth
1/3 cupchopped roasted red peppers
1/2 cupfreshly grated Parmigiano-Reggiano cheese


COMBINE basil, pine nuts, garlic and salt in a blender or food processor; blend until creamy. Gradually add 1/3 cup oil, blending until mixture is thickened. Set aside.
PREHEAT oven to 350 degrees.
COOK Jumbo Shells according to package directions; drain and set aside.
HEAT 2 tbsp. oil in skillet over medium heat. Add leeks; sauté 3 to 4 minutes, stirring occasionally. Add veal; cook 5 to 6 minutes or until cooked through, stirring occasionally. Add flour; stir 1 minute.
ADD broth and peppers; reduce heat. Simmer 8 to 9 minutes, stirring occasionally. Stir in salt.
SPOON 2 tablespoons veal mixture into each shell; place in greased 13x9-inch baking dish. Cover with foil and bake for 15 minutes




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