Easy Italian Stuffed Shells And Meatballs Recipes

EASY ITALIAN STUFFED SHELLS AND MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. Cook until the cheese has melted, stirring occasionally. While the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.
• Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.

STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F and bring a large pot of water to a boil.
• Once the water comes to a boil, heavily salt the water and add in the shells. Cook for 9 minutes, or 2 minutes less than the package directions state. Drain the pasta and allow it to cool slightly.
• While the pasta is cooking, prepare the filling by mixing together the ricotta egg, parmesan, garlic, parsley, red pepper flakes, oregano, salt, and pepper in a medium mixing bowl.
• Spread a 2-quart baking dish with 1/2 cup of spaghetti sauce on the bottom of the pan.
• Once the shells are cool enough to handle, stuff each shell with the ricotta mixture, about 1/4 cup filling per shell. Remember to not overstuff the shells, so that the shells can somewhat close around the ricotta filling.
• Top the shells with the remaining spaghetti sauce and then cover with the mozzarella cheese.
• Bake for 30 minutes, or until cheese is melted and browned.

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.

ITALIAN CHEESE STUFFED SHELLS & EASY MEATBALLS

Steps:

• 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.
• 2. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese,1 tablespoon parsley, garlic salt,pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish.
• 3. In a large saucepan, melt remaining butter. Wisk in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and Wisk for 1-2 minutes or until thickened.
• 4. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley,wisk untl smooth and melty. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
• 5. In a large bowl, combine the beef, onion,1 clove of chopped garlic, cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt; shape into eight 2-in. balls.
• 6. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add 2nd chopped garlic clove and cook until golden, about 2 minutes. Add the marinara sauce and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 20 minutes or until done. Season with about 1 teaspoon salt, or to taste
• 7. serve together with garlic bread...enjoy :)!!