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
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!
PASTA AND MINI MEATBALL-STUFFED PASTA SHELLS
This truly "cheesy" recipe stuffs pasta and meatballs into even more pasta for a cozy family dinner.
Provided by Tieghan Gerard
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 Serving
STUFFED PASTA SHELLS FOR MEAT-LOVERS
These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields.
Provided by Jessika6958
Categories Pasta Shells
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
- Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
- In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
- In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
- *If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
- Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.
GIANT STUFFED PASTA SHELLS
Yummy and easy shells, stuffed with garlic, thyme, mushrooms, and spinach ricotta. Perfect for a weeknight dinner! Add more cheese or any kind of meat! A lamb/pork mixture is really good; get a nice sear on it and add it to the spinach and mushroom (sans ricotta) maybe some goat cheese? Have fun with it!
Provided by jndeans
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
- Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 51 g, Cholesterol 22.1 mg, Fat 17.6 g, Fiber 6.2 g, Protein 18.6 g, SaturatedFat 6 g, Sodium 834.5 mg, Sugar 13.6 g
STUFFED PASTA SHELLS
These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.
Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.
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.
CHEESE AND BACON-STUFFED PASTA SHELLS
A yummy winter warmer! This dish is great served with a crisp green salad and garlic bread.
Provided by Patches
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain, and cool.
- Heat olive oil in a skillet over medium heat. Cook the bacon, onion, and garlic until bacon starts to crisp and onion and garlic have softened, about 5 minutes. Remove from heat and drain.
- Mix the bread crumbs, cream cheese, parsley, and the bacon mixture in a large bowl; season with pepper to taste.
- Pour the tomato puree into a large, shallow casserole dish; stir in the rosemary.
- Spoon the bacon and breadcrumb mixture equally into the pasta shells. Arrange the stuffed shells in the casserole dish. Coarsely chop the mozzarella and scatter over the pasta shells. Bake in preheated oven until cheese is melted and sauce bubbles, about 30 minutes.
Nutrition Facts : Calories 684.5 calories, Carbohydrate 64.2 g, Cholesterol 99.6 mg, Fat 35.6 g, Fiber 4.1 g, Protein 25.5 g, SaturatedFat 19.4 g, Sodium 557.9 mg, Sugar 6.7 g
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- 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.
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