JUMBO SHELLS AND MEATBALLS
We love pasta dishes ... we love meatballs. Why not mix them together. I always wanted to find a reason to buy those jumbo pasta shells and this fit the bill. Super easy to do ... can be prepared ahead of time and re-heated the next day. In fact .. it seems to taste even better the next day !
Provided by Maggie M @LovingMyKitchen
Categories Pasta
Number Of Ingredients 11
Steps:
- This recipe is not science like baking is. You can adjust the amounts according to your individual tastes. Change up the cheeses, use a different type of ground meat ... make it yours. But please - if you are going to rate this recipe you need to prepare it as presented before you rate it.
- Cook pasta shells for half the recommended time for al dente. Drain, rinse with cold water and cool. Set aside
- In small bowl combine the ground meat, peppers, onions, spices, parm cheese and mix well. Add cracker crumbs and eggs and mix until well incorporated. Form this mixture into 9 equal size meatballs.
- Cook the meatballs either in a skillet or in the oven - whichever you prefer - until about half done. Drain on paper towel.
- Preheat oven to 350. Spray and 8 x 8 baking dish with cooking spray. Spoon a few tablespoons of your pasta sauce on the bottom of the prepared pan. Take a jumbo pasta shell. Lay a slice of Provolone cheese inside the shell then put the meatball in. Set the completed pasta shell into the baking dish and repeat.
- Pour more pasta sauce over your shells .. the amount you use is completely up to you .. more if you love sauce and less if you don't. Be sure to add at least half way up the pasta shell. Sprinkle entire dish with grated Parmesan cheese, cover and bake for 30 minutes.
- After 30 minutes, remove from oven, take of cover. Lay more slices of Provolone cheese ( or Mozzarella if you prefer) over top of the entire dish. Put back in oven just long enough for the cheese to melt - somewhere between 3 and 4 minutes.
- When the cheese is melted remove from oven and let it sit for at least 6 minutes before serving.
MEATBALL-STUFFED SHELLS
Take a different approach to spaghetti and meatballs and try our Meatball-Stuffed Shells instead! These stuffed shells are sure to change the game when it comes to pasta. Enjoy the delicious flavors of these Meatball-Stuffed Shells for mealtime.
Provided by My Food and Family
Categories Spring 2019
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Spread half the pasta sauce onto bottom of 8-inch square baking dish sprayed with cooking spray.
- Combine ricotta, Parmesan, Italian seasoning and 1/2 cup mozzarella; spoon into pasta shells.
- Add 2 meatballs to filling in each shell; place, filled sides up, in prepared baking dish. Top with remaining pasta sauce; cover.
- Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 3 to 5 min. or until melted. Sprinkle with parsley.
Nutrition Facts : Calories 690, Fat 38 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1300 mg, Carbohydrate 41 g, Fiber 5 g, Sugar 7 g, Protein 39 g
SWEDISH MEATBALL STUFFED SHELLS (COOKING FOR 2)
This creative, cross-cultural dinner idea for two is guaranteed to get raves. Swedish-style meatballs, lightly flavored with nutmeg and allspice, are stuffed inside jumbo pasta shells and then cooked in an irresistibly creamy sauce. After baking, the dish gets topped with dill-infused toasted panko for an additional crunchy element. Serve with lingonberry preserves on the side for an extra dose of Scandinavian flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 17
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cool water; drain.
- In medium bowl, mix beef, 1/4 cup of the bread crumbs, the onion, salt, pepper, allspice, nutmeg, milk and egg yolk. Shape into 8 (2-inch) meatballs.
- In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add meatballs; cook 4 to 6 minutes, turning occasionally, until browned on all sides. Use slotted spoon to transfer meatballs to plate.
- Reduce heat to medium; add flour to skillet. Cook and stir 1 minute. Add broth and whipping cream; stir until smooth. Heat to boiling; boil 1 minute. Remove from heat. Insert meatball into each pasta shell; arrange in baking dish. Pour sauce over meatball-stuffed pasta shells.
- Cover; bake 30 to 35 minutes or until meatballs are thoroughly cooked and no longer pink in center (at least 165°F). Remove from oven; spoon some of the sauce from bottom of baking dish over stuffed shells.
- Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon butter over medium heat. Add remaining 1/4 cup bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; add dill weed. Sprinkle over baked stuffed shells; serve with sour cream and lingonberry preserves on the side.
Nutrition Facts : Calories 1020, Carbohydrate 85 g, Cholesterol 290 mg, Fat 9, Fiber 2 g, Protein 32 g, SaturatedFat 33 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 25 g, TransFat 2 1/2 g
JUMBO CHEESY ITALIAN MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
- Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
- Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
- Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
- You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
MEATBALL & RICOTTA STUFFED SHELLS
This dish is really easy to make, and my husband and three year old son love it. I used turkey meatballs, but you can use any type of meatball for this recipe. A salad would make a great side dish!
Provided by Faith T
Categories Pasta Shells
Time 35m
Yield 12 stuffed shells, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Spray a 9x13 baking pan with nonstick cooking spray.
- Boil the jumbo pasta shells according to the package directions.
- Drain and rinse shells with cool water.
- Add one spoonful of ricotta cheese and then one meatball to each shell.
- Place the stuffed shells in the baking pan.
- Top each shell with a spoonful of marinara sauce and a few shreds of mozzarella cheese.
- Bake at 350 for 15-20 minutes.
BAKED SHELLS AND MEATBALL CASSEROLE
My kids love meatballs and shell pasta, so we came up with this dish one night - it is a cross between a baked pasta and meatball sub casserole!
Provided by pixiesmom
Categories Pasta Shells
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Boil pasta according to directions- making sure to not overcook (al dente)!
- If meatballs are frozen, thaw--I like to brown mine either on the stove or in the oven.
- Combine the ricotta, sour cream and Italian seasoning- I add an extra dash of garlic and freshly ground pepper.
- Spray a 9x13 deep baker with Pam.
- Spread a thin layer of sauce on the bottom of baking pan.
- Top this with 1/2 of the pasta shells drained.
- Top with the ricotta mixture.
- Top with all the meatballs.
- Then layer with remaining 1/2 of shell pasta.
- Top with all the sauce.
- Top with the mozzarella and Parmesan cheese (I just sprinkle a little on top).
- Bake at 350°F for 30 minutes until heated through and cheese is bubbly!
Nutrition Facts : Calories 681.3, Fat 27.5, SaturatedFat 14.9, Cholesterol 79.8, Sodium 990.3, Carbohydrate 76.7, Fiber 3, Sugar 14.4, Protein 30.8
MEATBALL STUFFED SHELLS
Make and share this Meatball Stuffed Shells recipe from Food.com.
Provided by marykathrynsaft
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13 x 9 inch baking dish.
- Place a meatball in each shell; transfer to baking dish. Top with remaining sauce and sprinkle with cheese.
- Cover and bake at 350 degrees for 35 minutes. Uncover; and bake 5-10 more minutes or until bubbly and cheese is melted.
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5/5 (1)Total Time 1 hrCategory Main CourseCalories 660 per serving
- Squeeze the soaked bread gently to remove any excess milk, then combine with the rest of the meatball ingredients (except for the olive oil) in a large mixing bowl.
- While the sauce is cooking, put a large saucepan of lightly salted water on to boil. Once the water is boiling, add the pasta shells and allow to boil for the time given on the packet until the pasta is al dente. See note 1.
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- Spray a 13x9 in. baking dish with non-stick cooking spray. Spread 1/2 c. spaghetti sauce on the bottom of the dish. Spread garlic over the spaghetti sauce.
- Fill each shell with meatball and place in baking dish. Top with remaining sauce and sprinkle cheese over the top.
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5/5 (1)Category AppetizerServings 20Total Time 35 mins
- In a medium-sized saucepan, heat the marinara sauce over medium heat until it starts to simmer. Add the frozen meatballs, cover and let simmer over medium-low heat for 15 minutes, stirring occasionally.
- Fill a large pot with 4-6 quarts of water and bring to a boil. Once the water is boiling, add 2 teaspoons olive oil and then add the jumbo pasta shells. Cook pasta shells for 9 minutes, drain and let cool enough so you can touch them, just a few minutes.
- Spread 20 of the cooked and cooled pasta shells out evenly on the parchment-lined baking sheet. Fill each shell with 1 teaspoon cheese, 1 marinara-simmered meatball, a teaspoon of marinara sauce from the saucepan, and another teaspoon of mozzarella cheese on top. Place the filled pasta shell back on the baking sheet. Repeat process until all meatballs have been stuffed into a pasta shell.
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