Meatball Stuffed Pasta Brain Recipes

GIANT SPAGHETTI-STUFFED MEATBALL RECIPE BY TASTY

Steps:

• In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
• Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
• Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
• Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
• Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
• Preheat oven to 375°F (190°C).
• Place ball on a foil-lined baking sheet.
• Bake for 40 minutes.
• Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
• Enjoy!

MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY

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!

PASTA WITH MEATBALLS AND HERB SAUCE

Steps:

• Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
• Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
• Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

MEATBALL-STUFFED SHELLS

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.

MEATBALL PASTA BAKE (PASTA AL FORNO)

Steps:

• Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
• Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
• Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
• Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
• Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

MEATBALL STUFFED SHELLS

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.

PASTA WITH MEATBALLS

Steps:

• Prepare meatballs: In a large bowl, combine pork, beef, egg, Parmesan, garlic, oregano, bread crumbs, salt and pepper to taste. Mix thoroughly but lightly, handling mixture as little as possible.
• Line a baking sheet with plastic wrap. Shape rounded teaspoonfuls of meat mixture into balls 1 inch in diameter, and place on plastic. Refrigerate while making sauce.
• Prepare sauce: Combine onion, garlic and oregano in a food processor, and puree until smooth. Combine butter and oil in a wide, deep pan, and place over low heat until butter melts. Add onion-garlic mixture. Simmer, stirring occasionally, about 10 minutes; do not brown. Add passata and 2 cups water to pan. Season with sugar, and salt and pepper to taste.
• Simmer for 10 minutes, then add milk and bring sauce back to a simmer. Gently drop in meatballs one by one so that they do not break (make sure the meatballs are submerged); do not stir pan. Cover pan partially with a lid, and simmer for 20 minutes.
• Adjust seasonings to taste. Place hot pasta in a large serving bowl. Pour most of sauce (reserving meatballs) on pasta, and toss to combine. Top pasta with meatballs, and serve.