Meatball Stuffed Pasta Shells Food

MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY

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!

SWEDISH MEATBALL STUFFED SHELLS (COOKING FOR 2)

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.

EASY STUFFED SHELLS

Steps:

• Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese., Bake, covered, 35 minutes. Uncover; bake until bubbly and cheese is melted, 3-5 minutes longer.

MEATBALL-STUFFED SHELLS

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.

MEATBALL STUFFED SHELLS

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.

PASTA AND MINI MEATBALL-STUFFED PASTA SHELLS

Steps:

• Heat oven to 425°F. Lightly grease cookie sheet; set aside. Lightly grease 13x9-inch baking dish; set aside.
• Add sausage to medium bowl. Lightly wet bread by placing it under water until just moistened, and then squeeze out excess water. Tear bread into tiny pieces, and add to bowl with sausage. Add 2 tablespoons of the pesto and the egg. Use your hands to mix together ingredients until combined.
• Roll mixture into 1/2 to 1 teaspoon-size balls; place each on cookie sheet as you go. Bake 10 to 12 minutes or until no longer pink in center. Remove from oven, and reduce oven temperature to 350°F.
• Meanwhile, heat large pot of salted water to boiling. Cook jumbo pasta shells to al dente. Using slotted spoon, remove pasta from water; set aside. To the boiling water, add the mini pasta shells; cook to al dente. Drain.
• Add the Gruyère cheese, Cheddar cheese, mozzarella cheese, heavy cream and pepper to medium pot set over medium heat. Allow cheese to slowly melt into the cream until it has formed a smooth sauce, about 5 minutes.
• Remove from heat, and stir in the mini pasta shells. Now gently stir in half of the mini meatballs.
• Pour half of the pasta sauce into baking dish. Add half of the remaining pesto, and spread the sauce in an even layer in bottom of dish. Sprinkle remaining mini meatballs over top. Using spoon, fill each jumbo pasta shell with cheesy mini shells, placing each jumbo shell in bottom of baking dish as you go. Once you have 1 layer of shells, pour remaining pasta sauce over shells. Then pour remaining pesto over shells. Now continue to fill remaining jumbo shells with cheesy pasta, placing them right on top of the first layer of jumbo shells.
• Once all the shells have been filled, sprinkle the remaining fontina cheese over top. Bake 20 to 30 minutes or until cheese is melted and lightly browned. Serve with fresh basil.

MEATBALL & RICOTTA STUFFED SHELLS

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.