Ingredients: |
Ingredients: 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
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Directions: |
Directions: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! |