- 4
Ingredients
- Ingredients
- for 4 servings
- MEATBALLS
- 1 lb ground beef
- 1 lb ground pork
- 1 cup panko breadcrumbs
- ½ cup dried minced onion, fine
- ¼ cup grated parmesan cheese
- 2 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 2 large eggs
- 1 teaspoon kosher salt
- pepper, to taste
- RICOTTA-HERB MIXTURE
- 15 oz ricotta cheese
- ½ cup fresh basil, chopped
- ½ cup fresh parsley, chopped
- 1 cup grated parmesan cheese
- 1 pinch salt
- 12 oz jumbo pasta shell, cooked according to package instructions
- 32 oz marinara sauce
- parmesan cheese, for sprinkling
- fresh basil, chopped, for garnish
Preparation
Step 1
Preparation
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!