Meatball Stuffed Shell Pasta

Ingredients

• Ground beef

  95% lean meat / 5% fat, raw

  1 lb or 453g

• Ground pork

  Fresh, raw

  16 oz or 454g

• PANKO

  Japanese-style Bread Crumbs - President's Choice

  1 cup or 60g

• Onions

  Raw

  ½ cup, chopped or 80g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parsley

  Raw

  ¼ cup or 15g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Salt

  Table

  1 tsp or 6g

• Ricotta cheese

  Part skim milk

  15 oz or 425g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Parsley

  Raw

  ½ cup or 30g

• Parmesan cheese

  Grated

  1 cup or 100g

• Jumbo Shells Pasta

  Great Value

  12 oz or 340g

• Marinara

  Paesana

  4 cup or 1000g

Directions

1. In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
2. Preheat the oven to 425°F (220°C).
3. 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.
4. Bake the meatballs for 10 minutes, until golden brown.
5. Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
6. Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
7. 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.
8. Bake for 10 minutes, until the marinara sauce is warm.
9. Top with chopped basil.