• 43433e5edf686a3ff7f7e69001a65df1

Meatball Stuffed Shell Pasta

Prep
Cook
Serves 4people
Ingredients
Meatballs:
1
lb ground beef
1
lb ground pork
1
cup panko breadcrumbs
1/2
cup dried minced onion, fine
1/4
cup grated parmesan cheese
2
cloves garlic, minced
1/4
cup fresh parsley, finely chopped
2
large eggs
1
tsp kosher salt
Pepper, to taste
Ricotta-Herb Mixture:
15
oz ricotta cheese
1/2
cup fresh basil, chopped
1/2
cup fresh parsley, chopped
1
cup grated parmesan cheese
1
pinch salt
12
oz jumbo pasta shell, cooked according to package instructions
32
oz marinara sauce or Alfredo sauce
Parmesan cheese, for sprinkling
fresh basil, chopped, for garnish
Directions
1.
In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
2.
Preheat the oven to 425°F.
3.
Take a walnut-sized portion of the meat mixture and roll it into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
4.
Bake the meatballs for 10 minutes, until golden brown.
5.
Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
6.
Stuff a tablespoon of ricotta mixture into jumbo shells, then stuff a meatball into the shells.
7.
Spread the marinara or alfredo sauce in the bottom of a 9x13-inch casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
8.
Bake for 10 minutes, until the marinara sauce, is warm.
9.
Top with chopped basil.

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