GIANT SPAGHETTI-STUFFED MEATBALL RECIPE BY TASTY
Here's what you need: hot italian sausage, ground beef, seasoned breadcrumb, fresh parsley, salt, black pepper, garlic powder, onion powder, shredded parmesan cheese, eggs, milk, shredded mozzarella cheese, spaghetti, marinara sauce, shredded parmesan cheese, fresh basil
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 734 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 46 grams, Sugar 3 grams
MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY
Here's what you need: ground beef, ground pork, panko breadcrumbs, dried minced onion, grated parmesan cheese, garlic, fresh parsley, large eggs, kosher salt, pepper, ricotta cheese, fresh basil, fresh parsley, grated parmesan cheese, salt, jumbo pasta shell, marinara sauce, parmesan cheese, fresh basil
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
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!
STUFFED MEATBALL PIE RECIPE BY TASTY
Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan
Provided by Matthew Johnson
Categories Dinner
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F (230°C).
- Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
- Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
- Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
- Bake until the dough is cooked and lightly golden brown, 15 minutes.
- Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
- Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
- Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
- Add a layer of caramelized onions, and more sliced mozzarella.
- Add the green, yellow, and orange bell peppers on top of the mozzarella.
- Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
- Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
- Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
- Slice the pie, serve with extra marinara sauce and grated parmesan.
- Enjoy!
Nutrition Facts : Calories 615 calories, Carbohydrate 50 grams, Fat 34 grams, Fiber 6 grams, Protein 29 grams, Sugar 15 grams
MEATBALL STUFFED SHELLS
Make and share this Meatball Stuffed Shells recipe from Food.com.
Provided by marykathrynsaft
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
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.
EASY STUFFED SHELLS
I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. -Dolores Betchner, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese., Bake, covered, 35 minutes. Uncover; bake until bubbly and cheese is melted, 3-5 minutes longer.
Nutrition Facts : Calories 334 calories, Fat 17g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 711mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
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MEATBALL STUFFED PASTA SHELLS - THE BAKERMAMA
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5/5 (1)Category AppetizerServings 20Total Time 35 mins
- In a medium-sized saucepan, heat the marinara sauce over medium heat until it starts to simmer. Add the frozen meatballs, cover and let simmer over medium-low heat for 15 minutes, stirring occasionally.
- Fill a large pot with 4-6 quarts of water and bring to a boil. Once the water is boiling, add 2 teaspoons olive oil and then add the jumbo pasta shells. Cook pasta shells for 9 minutes, drain and let cool enough so you can touch them, just a few minutes.
- Spread 20 of the cooked and cooled pasta shells out evenly on the parchment-lined baking sheet. Fill each shell with 1 teaspoon cheese, 1 marinara-simmered meatball, a teaspoon of marinara sauce from the saucepan, and another teaspoon of mozzarella cheese on top. Place the filled pasta shell back on the baking sheet. Repeat process until all meatballs have been stuffed into a pasta shell.
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