12 oz jumbo pasta shell (340 g), cooked according to package instructions
32 oz marinara sauce (905 g)
parmesan cheese, for sprinkling
fresh basil, chopped, for garnish
How to Make It
1. Step
In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
2. Step
Preheat the oven to 425°F (220°C).
3. Step
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.
4. Step
Bake the meatballs for 10 minutes, until golden brown.
5. Step
Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
6. Step
Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
7. Step
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.
8. Step
Bake for 10 minutes, until the marinara sauce is warm.
