Best Meatball Stuffed Pasta Brain Recipes

Meatball Stuffed Shell Pasta Recipe by Tasty image

Provided by Rie McClenny

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

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
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

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!

Spaghetti Stuffed Meatballs image

Provided by Rogers Roaster

Categories European

Time 1h45m

Yield 8 Meatballs, 4 serving(s)

Number Of Ingredients 15

1 teaspoon extra virgin olive oil
1 pinch salt
3 lbs ground beef
3 eggs
1 cup milk
1 1/2 cups breadcrumbs (seasoned or plain works)
1 1/2 teaspoons sea salt
1 1/2 teaspoons white pepper or 1 1/2 teaspoons black pepper
3 teaspoons oregano
3 tablespoons parsley
1 1/2 teaspoons garlic powder (or cloves whichever you prefer)
1 cup grated parmesan cheese
1 lb spaghetti noodles
1 (48 ounce) jar spaghetti sauce
1 -2 cup flour

Steps:

Bring a dutch oven 1/2 full of water to a boil. (I use a little EVO and salt. one the salt helps quicken the boil time , and two the oil helps the noodles from sticking together.).
Place your noodles in the boiling water and cook until they are soft. Once done, strain the noodles, and mix the noodles with the sauce. Set aside to cool, well be stuffing the meatballs with the spaghetti and sauce.
Combine ground beef, eggs, milk, bread crumbs, sea salt, white pepper, oregano, parsley, garlic. and parmesan cheese, until its well mixed together.
Now there are a few ways to hollow out your patties, either with a small bowl or ramekin. I used a hamburger stuffer, then reshaped the meatball, so its round and not a patty. Either way works, once again that is up to your discretion and whatever you find easiest.
After your patty is shaped, spoon in about 1/2 cup of cooked spaghetti and sauce in your hollowed patty. Then place the other patty on top and seal generously. Then roll the meatball in flour to help the seal the patties together.
Place your formed meatballs in a shallow baking pan, spoon extra sauce over each meatball, and let a layer of sauce cover the pan. Sprinkle some extra parmasean cheese over each meatball. Approximately every 15 minutes baste each meatball generously with sauce and cook at 350 - 400 degrees for about 45 - 60 minutes.