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Meatball Stuffed Shell Pasta

by Rie McClenny featured in 7 Nights of Pasta

Inspired by


for 6 servings


  • 1 lb
    ground beef (455 g)
  • 1 lb
    ground pork (455 g)
  • 1 cup
    panko breadcrumbs (50 g)
  • ½ cup
    dried minced onion, fine (75 g)
  • ¼ cup
    grated parmesan cheese (25 g)
  • 2 cloves garlic, minced
  • ¼ cup
    fresh parsley, finely chopped (10 g)
  • 2 large eggs
  • 1 teaspoon
    kosher salt
  • pepper, to taste

Ricotta-Herb Mixture

  • 15 oz
    ricotta cheese (425 g)
  • ½ cup
    fresh basil, chopped (20 g)
  • ½ cup
    fresh parsley, chopped (20 g)
  • 1 cup
    grated parmesan cheese (110 g)
  • 1 pinch salt
  • 12 oz
    jumbo pasta shell, cooked according to package instructions (340 g)
  • 32 oz
    marinara sauce (905 g)
  • parmesan cheese, for sprinkling
  • fresh basil, chopped, for garnish
    Calories 929
    Fat 42g
    Carbs 72g
    Fiber 5g
    Sugar 8g
    Protein 63g

Estimated values based on one serving size.



  1. In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
  2. Preheat the oven to 425°F (220°C).
  3. 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. Bake the meatballs for 10 minutes, until golden brown.
  5. Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
  6. Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
  7. 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. Bake for 10 minutes, until the marinara sauce is warm.
  9. Top with chopped basil.
  10. Enjoy!