Go Back

Stuffed Shells and Meatball Bake.

Print Recipe Pin Recipe
Servings 4 -6 Servings

Ingredients
  

  • 12 oz box of Jumbo Stuffing Shells
  • Tomato Sauce
  • Olive Oil
  • Salt and Pepper
  • Fresh Basil and Parsley for serving
  • Filling:
  • 1 1/2 Cup of Ricotta Cheese
  • 1/2 Cup of Mozzarella Cheese shredded
  • 1 Tbsp. of Parmesan Cheese grated
  • 1 Tbsp. of Italian Seasoning
  • Meatballs:
  • 1 lb. Ground Turkey
  • 1/2 Cup of Panko Breadcrumbs
  • 1 Large Egg
  • 1 Shallot minced
  • 1 Garlic Clove minced
  • 1 Tbsp of Italian Seasoning
  • 1 Tbsp of Parmesan Cheese grated

Instructions
 

  • Cook shells as directed to al dente in well salted water. Drain and set aside.
  • Make filling, combined ricotta, mozzarella, parmesan, and Italian seasoning in a bowl. Season to taste with salt and pepper and then fill the cooked shells with a heaping tablespoon of the ricotta filling.
  • Prepare the meatballs - combine ground turkey, breadcrumbs, egg, shallot, garlic, Italian seasoning, and parmesan cheese in a bowl. Roll the mixture into 1" balls and cook in a large pan drizzled with olive oil. Rotate until all sides are browned and the turkey meatball fully cooked through.
  • In a large oven safe pan, pour a layer of tomato sauce to coat the bottom. Add the meatballs and stuffed shells to the pan, alternating until full. Drizzle with a bit more sauce and top with extra mozzarella cheese if desired.
  • Bake in the oven for 15-20 minutes at 350 degrees, until the sauce and cheeses are bubbling. Remove from the oven and garnish with fresh parsley and basil.