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Meatball Stuffed Shell Pasta

Meatball Stuffed Shell Pasta

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Meatball Stuffed Shell Pasta

4 servingsINGREDIENTSMeatballs455 g (1 lb) ground beef455 g (1 lb) ground pork50 g (1 cup) panko breadcrumbs75 g (1/2 cup) dried minced onion, fine25 g (1/4 cup) grated parmesan cheese2 cloves garlic, minced10 g (1/4 cup) fresh parsley, finely chopped2  large egg1 teaspoon kosher salt pepper, to tasteRicotta-Herb Mixture425 g (15 oz) ricotta cheese20 g (1/2 cup) fresh basil, chopped20 g (1/2 cup) fresh parsley, chopped110 g (1 cup) grated parmesan cheese1 pinch salt340 g (12 oz) jumbo pasta shell, cooked according to package instructions905 g (32 oz) marinara sauce parmesan cheese, for sprinkling fresh basil, chopped, for garnishPREPARATION1. Preheat the oven to 425°F (220°C).2. In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.3. Take a walnut-sized portion of the meat mixture and roll 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 a jumbo shells, then stuff a meatball into the shells.7. Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) 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.10. Enjoy!Inspired by:http://www.plainchicken.com/2014/11/meatball-stuffed-shells.html#more
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4 servings

INGREDIENTS

Meatballs

455 g (1 lb) ground beef

455 g (1 lb) ground pork

50 g (1 cup) panko breadcrumbs

75 g (1/2 cup) dried minced onion, fine

25 g (1/4 cup) grated parmesan cheese

2 cloves garlic, minced

10 g (1/4 cup) fresh parsley, finely chopped

2 large egg

1 teaspoon kosher salt

pepper, to taste

Ricotta-Herb Mixture

425 g (15 oz) ricotta cheese

20 g (1/2 cup) fresh basil, chopped

20 g (1/2 cup) fresh parsley, chopped

110 g (1 cup) grated parmesan cheese

1 pinch salt

340 g (12 oz) jumbo pasta shell, cooked according to package instructions

905 g (32 oz) marinara sauce

parmesan cheese, for sprinkling

fresh basil, chopped, for garnish

PREPARATION

1. Preheat the oven to 425°F (220°C).

2. In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.

3. Take a walnut-sized portion of the meat mixture and roll 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 a jumbo shells, then stuff a meatball into the shells.

7. Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) 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.

10. Enjoy!

Inspired by:

http://www.plainchicken.com/2014/11/meatball-stuffed-shells.html#more