Ricotta and Meatball Stuffed Shells Recipe

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Ricotta and Meatball Stuffed Shells

Ricotta and Meatball Stuffed Shells was a #SundaySupper that I prepared this last weekend. We have big dinners on Sundays, everyone comes and there is plenty of food. There is also a movement that started 5 years ago called Sunday Supper Movement. You can check out more on the website.
This recipe is simple if you have your sauce made ahead (or you use the jarred stuff) You could also skip making the meatballs and buy those frozen already made ones if you like. My family prefers homemade everything. I am also on a low sodium diet so we make fresh.

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There was plenty of leftovers for hubby to take some to work the next day. This is an Italian meals so leftovers always taste better the next day.

Meatball stuffed shells_

Ricotta and Meatball Stuffed Shells Recipe

Ingredients:

1 package large shelled, cooked to directions on the box
1 pound Ricotta
1 cup parmesan
1 whole egg
1 egg yolk
1 recipe for Red Meat Sauce or 1 large jar of spaghetti sauce
1 recipe for meatballs
2 cups mozzarella

Directions:

Preheat oven to 375. Place a thin layer of sauce in a large casserole dish.
In a small bowl mix together the ricotta, parmesan, egg, and egg yolk.
Place about a large spoon full of the ricotta mixture into a shell.

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Place meatball in the shell and top with a little more of the ricotta mixture.

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Put in the pan with the sauce in the bottom.

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Repeat filling the shells until your pan is full.

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Top with sauce and the mozzarella bake for 15 minutes. Serve and Enjoy!

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Ricotta and Meatball Stuffed Shells Recipe
Author: 
 
Ingredients
  • 1 package large shelled, cooked to directions on the box
  • 1 pound Ricotta
  • 1 cup parmesan
  • 1 whole egg
  • 1 egg yolk
  • 1 recipe for Red Meat Sauce or 1 large jar of spaghetti sauce
  • 1 recipe for meatballs
  • 2 cups mozzarella
Instructions
  1. Preheat oven to 375. Place a thin layer of sauce in a large casserole dish.
  2. In a small bowl mix together the ricotta, parmesan, egg, and egg yolk.
  3. Place about a large spoon full of the ricotta mixture into a shell.
  4. Place meatball in the shell and top with a little more of the ricotta mixture.
  5. Put in the pan with the sauce in the bottom. Repeat filling the shells until your pan is full.
  6. Top with sauce and the mozzarella bake for 15 minutes. Serve and Enjoy!

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