Baked Shells with Pesto, Mozzarella, and Meat Sauce
Almost any relatively soft, mild cheese will taste good here. You might try fontina in place of the mozzarella, or even Gouda or Havarti.
This robust dish with its meat and tomatoes calls for a gutsy red wine from Italy. A Chianti Classico Riserva's medium body, dried-cherry flavor, high acidity, and moderate tannins will fill the bill perfectly.