48 uncooked jumbo pasta shells 2 pounds lean ground beef (at least 80% lean) 2 cups chopped any color bell peppers 1 cup chopped onions 1 teaspoon salt 3/4 cup refrigerated basil pesto 8 ounces shredded mozzarella cheese 2 cans (15 ounce size) dark red kidney beans, drained, rinsed 2 jars (26 ounce size) thick and hearty tomato pasta sauce 4 ounces shredded fresh parmesan cheese
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