Meatball Stuffed Shell Pasta

Ingredients

• 1 lb Ground Beef ((455 g))
• 1 lb Ground Pork ((455 g))
• 1 cup Panko Breadcrumbs ((50 g))
• 0.5 cup Dried Minced Onion ((75 g), finely minced)
• 0.25 cup Grated Parmesan Cheese ((25 g))
• 2 cloves Garlic (minced)
• 0.25 cup Fresh Parsley ((10 g), finely chopped)
• 2 Large Eggs
• 1 teaspoon Kosher Salt
• to taste Black Pepper
• 15 oz Ricotta Cheese ((425 g))
• 0.5 cup Fresh Basil ((20 g), chopped)
• 0.5 cup Fresh Parsley ((20 g), chopped)
• 1 cup Grated Parmesan Cheese ((110 g))
• 1 pinch Salt
• 12 oz Jumbo Pasta Shells ((340 g))
• 32 oz Marinara Sauce ((905 g))
• Parmesan Cheese (for sprinkling)
• Fresh Basil (chopped, for garnish)

Instructions

1. In a medium bowl, gently combine the ground beef, ground pork, panko breadcrumbs, dried minced onion, grated Parmesan cheese, minced garlic, fresh parsley, eggs, kosher salt, and pepper. Mix with your hands until just combined, being careful not to overmix.
2. Preheat the oven to 425°F (220°C). Lightly grease a wire rack and place it over a baking sheet.
3. Take a walnut-sized portion of the meat mixture and roll it into a ball. Repeat, placing meatballs on the prepared rack.
4. Bake the meatballs for 10-12 minutes, until golden brown and cooked through (internal temperature of 160°F or 71°C).
5. While meatballs bake, prepare the ricotta-herb mixture: In a medium bowl, combine the ricotta cheese, fresh basil, fresh parsley, Parmesan cheese, and a pinch of salt. Mix well.
6. Cook jumbo pasta shells according to package directions until al dente. Drain well, toss with a tablespoon of olive oil to prevent sticking, and cool slightly.
7. Stuff each shell with a tablespoon of the ricotta mixture, pressing gently to fill. Place one baked meatball on top of the ricotta filling in each shell.
8. Spread the marinara sauce evenly in the bottom of a 9x13-inch (23x33-cm) casserole dish.
9. Arrange the stuffed shells on the marinara sauce in the dish. Sprinkle additional Parmesan cheese generously.
10. Bake uncovered for 10-15 minutes, until the marinara is heated through and the cheese is melted and bubbly.
11. Remove and let rest for a few minutes before serving. Garnish with fresh chopped basil.