Meatball Stuffed Shells with Ricotta and Marinara
Author
Jumbo shells hold a spoonful of seasoned ricotta and one Italian meatball each before baking in marinara with Parmesan on top. This is a warm pasta dish built around individually stuffed shells arranged in a 9×13-inch baking dish.
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Ingredients You'll Need
The filling uses ricotta, chopped parsley, chopped basil, Italian seasoning, and grated Parmesan. Set aside a little of the Parmesan before combining the remaining cheese with the ricotta and seasonings, since it is sprinkled over the stuffed shells before baking.
Jumbo shells, frozen Italian meatballs, and marinara complete the dish. Cook the shells according to their package directions before filling them.
How To Make It
Preheat the oven to 350°. Place the meatballs on a lightly greased baking sheet and bake for 15-20 minutes, or until cooked through.
While the meatballs are cooking, prepare the pasta shells according to the package directions. Once cooked, rinse the shells under cold water and drain well.
In a mixing bowl, combine the ricotta, parsley, basil, Italian seasoning, and Parmesan cheese. Reserve a little Parmesan for sprinkling over the top.
Pour the marinara sauce into the bottom of a lightly greased 9×13-inch baking dish. Using a teaspoon, carefully spoon a small amount of the ricotta mixture into each shell, then place a meatball inside.
Arrange the stuffed shells over the marinara sauce. Once all the shells are stuffed and arranged in the dish, sprinkle the remaining Parmesan cheese over the top.
Bake for 15-20 minutes, or until the cheese is melted and everything is heated through. Serve warm.
Preheat the oven to 350F. Bake the meatballs for 15-20 minutes, then bake the assembled stuffed shells for 15-20 minutes. Cook the jumbo shells according to the package instructions. Once cooked, rinse them under cold water and drain well before filling. The filling combines ricotta cheese, chopped parsley, chopped basil, Italian seasoning, and Parmesan cheese. Reserve a little Parmesan for sprinkling over the top. Pour marinara into a lightly greased 9x13-inch baking dish. Spoon a small amount of ricotta mixture into each shell, place a meatball inside, and arrange the stuffed shells over the sauce. This recipe makes 6 servings.Frequently Asked Questions
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Wrapping Up
These meatball stuffed shells bring together pasta, ricotta, marinara, Parmesan, and Italian meatballs in one baked dish.
Recipe created by Cookinwithbabe for Trust Me Try It.
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Ingredients
- 12 oz jumbo shells, cooked to package instructions
- 26 oz frozen Italian meatballs
- 32 oz marinara
- 15 oz ricotta cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 2 tsp Italian seasoning
- 1 cup gated Parmesan
Instructions
- Preheat the oven to 350°.
- Place the meatballs on a lightly greased baking sheet and bake for 15-20 minutes, or until cooked through.
- While the meatballs are cooking, prepare the pasta shells according to the package directions.
- Once cooked, rinse the shells under cold water and drain well.
- In a mixing bowl, combine the ricotta, parsley, basil, Italian seasoning, and Parmesan cheese.
- Reserve a little Parmesan for sprinkling over the top.
- Pour the marinara sauce into the bottom of a lightly greased 9×13-inch baking dish.
- Using a teaspoon, carefully spoon a small amount of the ricotta mixture into each shell, then place a meatball inside.
- Arrange the stuffed shells over the marinara sauce.
- Once all the shells are stuffed and arranged in the dish, sprinkle the remaining Parmesan cheese over the top.
- Bake for 15-20 minutes, or until the cheese is melted and everything is heated through.
- Serve warm.
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