Happy meala Recipes

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

• 500g conchiglie (shell pasta)
• 300g beef cubes
• 3 tbsp olive oil
• 90g pesto sauce (store-bought or homemade)
• 1 ball fresh mozzarella, cut into small cubes
• 200g cherry tomatoes, sliced in half
• 1 tsp sugar
• Salt and pepper to taste
• Fresh basil leaves (optional for garnish)

Instructions

1. Prepare the Cherry Tomatoes:
   • Preheat the oven to 180°C (350°F).
   • Line a baking tray with parchment paper. Place the sliced cherry tomatoes on the tray, cut side up.
   • Sprinkle with 1 teaspoon of sugar and a pinch of salt. Drizzle with 1 tablespoon of olive oil.
   • Bake in the preheated oven for about 15-20 minutes until the tomatoes are slightly caramelized and softened. Set aside.
2. Cook the Pasta:
   • While the tomatoes are baking, bring a large pot of salted water to a boil. Add the conchiglie and cook according to package instructions (around 8-10 minutes), until al dente. Drain and set aside.
3. Cook the Beef:
   • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the beef cubes and cook until browned on all sides and cooked to your desired doneness, about 5-7 minutes. Season with salt and pepper. Remove from heat.
4. Combine Beef with Pesto:
   • In a large bowl, toss the cooked beef cubes with the pesto sauce until evenly coated.
5. Mix the Pasta:
   • Add the cooked pasta to the pesto-beef mixture and gently mix until well combined.
6. Assemble the Dish:
   • Top the pasta with the fresh mozzarella cubes and the baked cherry tomatoes.
   • Drizzle with any remaining olive oil, and season with a pinch of salt and pepper if needed.
7. Serve:
   • Garnish with fresh basil leaves if desired. Serve immediately and enjoy!

Notes:

• Baking the tomatoes with sugar gives them a slight caramelized sweetness that contrasts beautifully with the savory pesto and beef.
• Feel free to adjust the cooking time of the beef depending on how well done you prefer it.