Minestrone Stuffed Shells

48 jumbo pasta shells
2 pounds lean ground beef
2 cups chopped bell pepper
¾ cup refrigerated basil pesto
2 cups shredded mozzarella cheese
2 (15oz) cans dark kidney beans, drained & rinsed
2 (26oz) jars thick & hearty tomato pasta sauce
1 cup fresh Parmesan cheese – shredded

Heat oven to 375*

Cook shells & drain.

Brown beef & peppers, drain. Stir in pesto, beans and cheese.

Fill each shell with ¼ cup beef mixture & place in a glass baking dish. Spoon pasta sauce over shells to cover. Sprinkle shells with Parmesan cheese.

Bake uncovered for 20-30 minutes, until cheese is melted and sauce is bubbly.