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Chill until firm, at least 1 hour or up to 2 days.

In a large stainless-steel frying pan, heat the oil over moderately low heat.Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.

Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes.Drain off any excess fat.. Add the tomatoes and salt to the pan and bring to a simmer.Cook until most of the liquid evaporates, about 10 minutes.

Remove the pan from the heat and stir in the pesto..Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes.

Drain and toss with the sauce.

Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan.Antoine Westermann.

, of Le Coq & Fils, says that a woman who was proposed to two months ago in his restaurant was joined in her sobbing by two cooks on the line.This, of course, made it a lot harder to kick the couple out.. "We needed the table back, but we just couldn't ask them to leave after 2.5 hours sitting there," he says.

"We offered them a dessert with 'Congratulations' written on it.Then they happily left, in love.".