Double Stuffed Shells With Meatballs!
Double Stuffed Shells Are Extra Rich With Little Meatballs!
These Double Stuffed Shells do look a little daunting, but they are just four (or five) really simple steps:
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Make Meatballs
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Optional: Make sauce (or use your favorite jarred sauce)
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Make Cheese Mixture
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Cook shells
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Assemble and cook.
Enjoy, enjoy, enjoy. Because these are awesome little bits of goodness.
I make the meatballs because I never remember to buy the pre-made, frozen ones, plus they’re PRICEY. The frozen ones will work great in this recipe if you’re running a little short on time (or desire). Allow to thaw before baking.
We always have ground beef in the house.
80/20 beef works well because the meatballs are cooked prior to baking, and you can discard the fat that accumulates. I use a #40 ice cream scoop (affiliate link) to make the meatballs. It’s the only way I can keep them about the same size. Even then, I’m not very good at it. Take a look a the Double Stuffed Shells after they are stuffed, before cooking, below. The size variation is noticeable.
But you know how much that affects the taste? Exactly. Not even a little.
Leave the oven on after the meatballs are done baking.
Cook the shells in boiling water until they are al dente. According to Wikipedia:
In cooking, al dente describes pasta or rice that is cooked to be firm to the bite.[1][2][3] The etymology is Italian “to the tooth”.[4]
So – take them out about a minute before they should be done according to the package directions. Put on a paper lined plate to cool.
While the meatballs are cooking, mix up the cheese mixture. Taste it for salt before adding any. Our ricotta was not salty at all, but sometimes it can be.
Make our favorite Pasta Sauce Recipe or use your favorite marinara sauce. If you make our sauce, make half or plan on freezing some of it. Spoon about a cup into the bottom of the casserole dish (affiliate link).
Then the fun begins!
Assembly time~
Gently open one shell, and spoon about a tablespoon of the cheese inside. Then press a meatball on top of the cheese. Put in the casserole dish. Repeat.
Spoon a little more sauce over the top, and sprinkle with cheese.
Cover them up with foil, and return them to the 425 degree oven. After about 20 minutes, take them out and remove the foil. Let them cook for another 5 minutes or so to brown a little bit.
These are SO worth the effort. I anticipate two Double Stuffed Shells each for a serving size. {Snort.} We all had at least three.
Double Stuffed Shells
Ingredients
Meatballs
- 12 ounces Ground Beef
- 1 large Egg
- 3 tbsp Panko Breadcrumbs
- 2 tbsp Milk
- 1/2 tsp Italian Seasoning
- 1/2 tsp Kosher Salt
Cheese Blend
- 1 cup Ricotta Cheese
- 1/2 cup Mozzarella Cheese, shredded
- 1/4 cup Parmesan Cheese, shredded
- 1 tsp Italian Seasoning
- 1/2 tsp Kosher Salt
Assembly
- 1/2 Recipe Pasta Sauce, or 1 jar favorite marinara sauce
- 12-14 Jumbo Shells, dry
- Additional Mozzarella & Parmesan for sprinkling
- Red Pepper flakes as desired
Instructions
Meatballs
- Preheat oven to 425 degrees F. Put water on to a boil in medium saucepan.
- Combine breadcrumbs, milk, seasoning and kosher salt well in a medium bowl. Add ground beef and mix until just combined.
- Form meat mixture into 12 small meatballs. I use a #40 ice cream scoop to help get them (mostly) uniform. Put on small baking sheet, and bake in preheated oven for 15 minutes or so, until browned and cooked through. Allow to cool a bit for handling.
Cheese Blend
- Combine cheeses and spices in small bowl and mix well. Set aside.
Assembly
- Once the water boils, add a generous pinch of salt and 14 or so jumbo shells. (The rest will keep in the pantry for the next batch of these beauties.)
- Stir occasionally to prevent the shells from sticking. When they are a minute or so before done (use the package cooking time as a guide) remove them from the water with a strainer and put on paper towel lined plate to cool.
- Make 1/2 of the Pasta Sauce Recipe or open a jar of marinara sauce.
- Put about a cup of pasta sauce in the bottom of a rectangular casserole dish. Put about a tablespoon of the cheese mixture into a stuffed shell and gently push a meatball into center.
- Place stuffed shell in casserole dish, and continue with remaining shells and meatballs.
- Spoon about a tablespoon of sauce over each stuffed shell. Liberally sprinkle shells with shredded mozzarella and Parmesan cheese to taste.
- Cover with foil, and bake casserole for about 15 minutes. Remove foil and allow to cook for 5 more minutes or so to brown. Serve with a green salad and garlic bread.
Should we call these Super Stuffed Shells instead? ♥
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