Meatball Stuffed Shell Pasta

            
                     

Ingredients

for 4 servings

MEAT CORKS

1 pound of ground beef (455 g)

1 pound of ground pork (455 g)

1 cup panko bread crumbs (50 g)

½ cup chopped dried onion (75 g), fine

¼ cup grated parmesan cheese (25 g)

2 cloves of garlic, chopped

¼ cup fresh parsley (10 g), finely chopped

2 large eggs

1 teaspoon of kosher salt

pepper, to taste

RICOTTA-WEED MIXTURE

15 oz. ricotta cheese (425 g)

½ cup fresh basil (20 g), chopped

½ cup fresh parsley (20 g), chopped

1 cup grated Parmesan cheese (110 g)

1 pinch of salt

12 oz. jumbo pasta (340 g), cooked according to package instructions

32 oz of marinara sauce(905 g)

Parmesan cheese, to sprinkle on

fresh basil, chopped, for garnish

Preparation

In a medium bowl, mix beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt and pepper until well blended.

Preheat oven to 220°C (425°F).

Take a nut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a baking sheet.

Cook the meatballs for 10 minutes until golden brown.

Prepare the ricotta-herb mixture: mix the ricotta, basil, parsley, Parmesan and salt in a medium bowl and mix well.

Stuff a tablespoon of the ricotta mixture into a giant shell and then stuff a meatball into the shells.

Spread the marinara sauce on the bottom of a 23×33 cm casserole dish and place it in the stuffed shells. Sprinkle with parmesan cheese.

Bake in the oven for 10 minutes, until the marinara sauce is hot.

Cover with chopped basil.

Enjoy!

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