How to Make Meatball Stuffed Shell Pasta?

 

Ingredients

for 4 servings

MEATBALLS

• 1 lb ground beef(455 g)
• 1 lb ground pork(455 g)
• 1 cup panko breadcrumbs(50 g)
• ½ cup dried minced onion(75 g), fine
• ¼ cup grated parmesan cheese(25 g)
• 2 cloves garlic, minced
• ¼ cup fresh parsley(10 g), finely chopped
• 2 large eggs
• 1 teaspoon kosher salt
• pepper, to taste

RICOTTA-HERB MIXTURE

• 15 oz ricotta cheese(425 g)
• ½ cup fresh basil(20 g), chopped
• ½ cup fresh parsley(20 g), chopped
• 1 cup grated parmesan cheese(110 g)
• 1 pinch salt
• 12 oz jumbo pasta shell(340 g), cooked according to package instructions
• 32 oz marinara sauce(905 g)
• parmesan cheese, for sprinkling
• fresh basil, chopped, for garnish
• 
  
• Method
• In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
• Preheat the oven to 425°F (220°C).
• 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.
• Bake the meatballs for 10 minutes, until golden brown.
• Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
• Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
• 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.
• Bake for 10 minutes, until the marinara sauce is warm.
• Top with chopped basil.
• Enjoy!