Minestrone-Stuffed Shells

Cook pasta shells as directed on package. Drain. Rinse with cold water to cool; drain well.

Meanwhile, in 5 to 6-quart Dutch oven, break up ground beef. Add bell peppers and onions sprinkle with salt. Cook over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in pesto, mozzarella cheese and beans.

Fill each cooked pasta shell with scant 1/4 cup beef mixture. Place 12 filled shells in each of 4 large (9 1/2-cup) rectangular freezer/microwave-safe containers Spoon 1/2 jar (about 1 1/2 cups) of the pasta sauce over each to cover. Sprinkle each with 1/4 cup Parmesan cheese. Cover; refrigerate up to 3 days or freeze up to 2 months.

Thaw 1 container of stuffed shells in refrigerator for 24 hours, or uncover and thaw in microwave on Defrost for 15 to 20 minutes.

To reheat refrigerated or thawed stuffed shells, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated.

NUTRITION INFORMATION PER SERVING SERVING SIZE: 1/16 OF RECIPE

CALORIES: 485 CALORIES FROM FAT: 190 Total Fat 21g Total Carbohydrate 52g Vitamin A 18% Saturated 7g Dietary Fiber 6g Vitamin C 26% Cholesterol 50mg Sugars 9g Calcium 28% Sodium 1150mg Protein 28g Iron 26%=20

EXCHANGES: 2 1/2 Starch, 1/2 Other Carbohydrate, 3 Medium-Fat Meat, 1 = Fat CARBOHYDRATE CHOICES: 3