Pasta And Mini Meatball Stuffed Pasta Shells Recipes

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!

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.

Steps:

• Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
• Gather your ingredients.
• Peel and finely chop the onion.
• In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
• Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
• Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
• In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
• Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
• Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
• Transfer pasta to large serving bowl or to individual shallow bowls to serve.

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.

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.

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.