Italian Cheese Stuffed Shells & Easy Meatballs

1
Linsey Ballard

By
@LinseyAnn

This is my Husbands Favorite meal! It takes some time to make but is well worth the wait and work!

Rating:

★★★★★ 2 votes

Comments:
Serves:
pasta shells-12, meatballs serves 6 but can be doubled
Prep:
1 Hr
Cook:
1 Hr

Ingredients

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  • 24
    uncooked jumbo pasta shells
  • 1 c
    chopped fresh mushrooms
  • 1 c
    finely chopped onion
  • 1 tsp
    plus 1/4 cup butter, divided
  • 1 1/2 c
    ricotta cheese
  • 1 pkg
    (8 ounces) cream cheese, softened, divided
  • 1 1/2 c
    shredded asiago cheese, divided
  • 1 c
    shredded parmesan cheese
  • 2 Tbsp
    minced fresh parsley, divided
  • 1/2 tsp
    garlic salt
  • 1/4 tsp
    pepper
  • 2 Tbsp
    all-purpose flour
  • 2 c
    heavy whipping cream
  • 1/2 c
    chicken broth
  • 1/2 c
    milk
  • 2 c
    shredded romano cheese
  • 1 1/2 c
    shredded part-skim mozzarella cheese
  • SAUCE AND MEATBALLS

  • 1 lb
    ground beef chuck
  • 1 small
    onion
  • 5 clove
    garlic chopped
  • 1/2 c
    rice cereal crumbs, divided
  • 1/2 c
    milk
  • 1 large
    egg
  • 6 Tbsp
    chopped flat-leaf parsley, divided
  • ·
    salt to taste
  • 1 Tbsp
    extra-virgin olive oil
  • 2 jar(s)
    marinara sauce

How to Make Italian Cheese Stuffed Shells & Easy Meatballs

Step-by-Step

  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 :)!!

Printable Recipe Card

About Italian Cheese Stuffed Shells & Easy Meatballs

Course/Dish: Pasta
Regional Style: Italian
Hashtag: #Anytime




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