Best Jumbo Shells And Meatballs Recipes
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!
JUMBO SHELLS AND MEATBALLS
We love pasta dishes ... we love meatballs. Why not mix them together. I always wanted to find a reason to buy those jumbo pasta shells and this fit the bill. Super easy to do ... can be prepared ahead of time and re-heated the next day. In fact .. it seems to taste even better the next day !
Provided by Maggie M @LovingMyKitchen
Categories Pasta
Number Of Ingredients 11
Steps:
- This recipe is not science like baking is. You can adjust the amounts according to your individual tastes. Change up the cheeses, use a different type of ground meat ... make it yours. But please - if you are going to rate this recipe you need to prepare it as presented before you rate it.
- Cook pasta shells for half the recommended time for al dente. Drain, rinse with cold water and cool. Set aside
- In small bowl combine the ground meat, peppers, onions, spices, parm cheese and mix well. Add cracker crumbs and eggs and mix until well incorporated. Form this mixture into 9 equal size meatballs.
- Cook the meatballs either in a skillet or in the oven - whichever you prefer - until about half done. Drain on paper towel.
- Preheat oven to 350. Spray and 8 x 8 baking dish with cooking spray. Spoon a few tablespoons of your pasta sauce on the bottom of the prepared pan. Take a jumbo pasta shell. Lay a slice of Provolone cheese inside the shell then put the meatball in. Set the completed pasta shell into the baking dish and repeat.
- Pour more pasta sauce over your shells .. the amount you use is completely up to you .. more if you love sauce and less if you don't. Be sure to add at least half way up the pasta shell. Sprinkle entire dish with grated Parmesan cheese, cover and bake for 30 minutes.
- After 30 minutes, remove from oven, take of cover. Lay more slices of Provolone cheese ( or Mozzarella if you prefer) over top of the entire dish. Put back in oven just long enough for the cheese to melt - somewhere between 3 and 4 minutes.
- When the cheese is melted remove from oven and let it sit for at least 6 minutes before serving.
EASY STUFFED SHELLS
I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. -Dolores Betchner, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 334 calories, Fat 17g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 711mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
JUMBO CHEESY ITALIAN MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
- Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
- Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
- Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
- You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
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