MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY
Here's what you need: ground beef, ground pork, panko breadcrumbs, dried minced onion, grated parmesan cheese, garlic, fresh parsley, large eggs, kosher salt, pepper, ricotta cheese, fresh basil, fresh parsley, grated parmesan cheese, salt, jumbo pasta shell, marinara sauce, parmesan cheese, fresh basil
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- 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!
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
GIANT SPAGHETTI-STUFFED MEATBALL RECIPE BY TASTY
Here's what you need: hot italian sausage, ground beef, seasoned breadcrumb, fresh parsley, salt, black pepper, garlic powder, onion powder, shredded parmesan cheese, eggs, milk, shredded mozzarella cheese, spaghetti, marinara sauce, shredded parmesan cheese, fresh basil
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
- Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
- Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
- Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
- Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
- Preheat oven to 375°F (190°C).
- Place ball on a foil-lined baking sheet.
- Bake for 40 minutes.
- Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
- Enjoy!
Nutrition Facts : Calories 734 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 46 grams, Sugar 3 grams
SPAGHETTI STUFFED MEATBALLS
Saw this idea on rachel ray, but it was one gigantic meatball, so I rewrote it to indivdual size meatballs. They are still quite large, one meatball is more then filling for your appetite!
Provided by Rogers Roaster
Categories European
Time 1h45m
Yield 8 Meatballs, 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a dutch oven 1/2 full of water to a boil. (I use a little EVO and salt. one the salt helps quicken the boil time , and two the oil helps the noodles from sticking together.).
- Place your noodles in the boiling water and cook until they are soft. Once done, strain the noodles, and mix the noodles with the sauce. Set aside to cool, well be stuffing the meatballs with the spaghetti and sauce.
- Combine ground beef, eggs, milk, bread crumbs, sea salt, white pepper, oregano, parsley, garlic. and parmesan cheese, until its well mixed together.
- Now there are a few ways to hollow out your patties, either with a small bowl or ramekin. I used a hamburger stuffer, then reshaped the meatball, so its round and not a patty. Either way works, once again that is up to your discretion and whatever you find easiest.
- After your patty is shaped, spoon in about 1/2 cup of cooked spaghetti and sauce in your hollowed patty. Then place the other patty on top and seal generously. Then roll the meatball in flour to help the seal the patties together.
- Place your formed meatballs in a shallow baking pan, spoon extra sauce over each meatball, and let a layer of sauce cover the pan. Sprinkle some extra parmasean cheese over each meatball. Approximately every 15 minutes baste each meatball generously with sauce and cook at 350 - 400 degrees for about 45 - 60 minutes.
MEATBALL PASTA BAKE (PASTA AL FORNO)
Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 1h
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
- Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
- Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
- Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
- Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.
Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
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