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Pasta and Mini Meatball-Stuffed Pasta Shells
Pasta and Mini Meatball-Stuffed Pasta Shells
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Prep Time:
30 minutes
Total Time:
1 hour
Cheesy meatball-stuffed pasta - the ultimate comfort meal for the family.
Ingredients:
  • 1 lb Italian sausage or ground beef
  • 2 slices white or wheat bread
  • 1 jar (8 oz) basil pesto
  • 1 egg
  • 1 lb uncooked jumbo pasta shells
  • 1 lb uncooked mini pasta shells
  • 2 cups shredded Gruyère cheese (8 oz)
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 1 cup shredded mozzarella cheese (4 oz)
  • 3/4 cup heavy whipping cream
  • Pinch of pepper
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1 cup shredded fontina or provolone cheese (4 oz)
  • Fresh basil leaves, as desired
Instructions:
  • Preheat the oven to 425°F and grease both a cookie sheet and a 13x9-inch baking dish; set them aside for later.
  • Place the sausage in a medium bowl. Moisten the bread lightly under water and squeeze out excess water. Tear the bread into small pieces and add to the bowl with the sausage. Mix in 2 tablespoons of pesto and the egg using your hands until combined.
  • Shape the mixture into tiny 1/2 to 1 teaspoon-size balls and arrange them on a baking sheet. Bake for 10 to 12 minutes or until they are cooked through. Take them out of the oven, and lower the oven temperature to 350°F.
  • Begin by bringing a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente, then remove them with a slotted spoon and set aside. In the same boiling water, cook the mini pasta shells until al dente. Drain them before using.
  • In a medium pot over medium heat, combine Gruyère cheese, Cheddar cheese, mozzarella cheese, heavy cream, and pepper. Cook until the cheeses have melted and the mixture forms a smooth sauce, approximately 5 minutes.
  • Take the pot off the heat and fold in the mini pasta shells. Then, delicately incorporate half of the mini meatballs.
  • Spread half of the pasta sauce in the baking dish followed by half of the pesto. Sprinkle half of the mini meatballs over the sauce. Fill each jumbo pasta shell with cheesy mini shells and arrange them in the dish. Pour the rest of the pasta sauce and pesto over the first layer of shells. Repeat the filling process for the rest of the jumbo shells, stacking them on top.
  • After filling all the shells, generously sprinkle the remaining fontina cheese on top. Bake for 20 to 30 minutes until the cheese is oozy and golden. Garnish with fresh basil before serving.

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