Meatball & Ricotta Stuffed Shells

Meatball & Ricotta Stuffed Shells



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Prep Time: 35 Min
Cook Time: 1 Hour 10 Min +

Yields: 20 Shells

WHAT YOU NEED

25 Jumbo Shells
1/4 C + Grana Padano, grated
Fresh Basil - Garnish
​Fresh Parsley - Garnish

SAUCE

• 1/4 C EVOO
• 1 Yellow Onion, chopped
  
• 2 stalks Celery, chopped
  
• 1 Carrot, peeled & chopped
  
• 4 cloves Garlic, crushed
  
• 1/2 Tbsp. Tomato Paste
  
• 1/2 C White Wine (Pinot Grigio)
  
• 796ml San Marzano Tomatoes
  
• Handful Fresh Basil
  
• 1/2 Tsp. Pepper Flakes
  
• 1/2 Tsp. + Sea Salt
  

MEATBALLS

• 340g Impossible Beef
• 1 clove Garlic, crushed & minced
• 1/2 Yellow Onion, finely diced
• 2 Tbsp. Fresh Parsley, chopped
• 1/4 C Cooked Brown Rice
• 1/2 Tsp. Dried Basil
• 1/4 Tsp. Sea Salt
• ​Cracked Pepper to taste

FILLING

• 475g Full Fat Ricotta
• 1/2 Tbsp. Pepperoncini in Oil
• 3 cloves Garlic, crushed & minced / pressed
• 1/4 C Grana Padano, grated
• 1 Large Free-Range Egg
• 1/2 Lemon, zested
• 1 Tbsp. Fresh Basil, chopped
• 2 Tbsp. Fresh Parsley, chopped
• 1/4 Tsp. + Sea Salt
• Cracked Pepper
• ​Dash Nutmeg

DIRECTIONS

• SAUCE - Heat the EVOO, pepper flakes, and garlic in a medium sized pot set to just about medium heat. Let everything sizzle for about a minute once heated and then drop in the fresh basil. Let that go about 30 seconds & then add the onion, celery, carrot, and a good pinch of salt. Stir and cook 5 minutes before adding the tomato paste. Continue to cook for 2 more minutes before pouring in the wine. Simmer until liquid is nearly reduced before adding the san marzano tomatoes. Crush them gently and bring to a boil. Once boiled, add the salt, reduce heat to medium low, cover, and simmer 20 minutes. Use an immersion blender to puree until smooth. taste and adjust salt if desired. Leave covered.
• MEATBALLS - Preheat oven to 400 F. Add all of the ingredients to a mixing bowl and work together until combined. Form in to 10 equal sized meatballs (about 1 1/2 Tbsp. mixture each) and place them on a baking sheet. Bake for 10 minutes, flip, and continue for another 10 - 12 until cooked through. Remove and allow to cool.
• FILLING - Mix everything together except for the egg and taste, adjusting salt if desired. Fold in the egg and set aside.
• Bring a large pot of cold, salted water to a boil. Once boiled add the jumbo shells and cook to al dente. Strain and cool until you can easily handle them.
• ASSEMBLY - Reduce the oven temp to 375 F. Stuff 20 shells with the ricotta mixture ( We cooked 25 in case some broke). Place the shells open side up in a 9"x13" baking dish that is coated with our tomato sauce on the bottom. Cut each of the meatballs in half and nestle them into each shell with the cut side down. Ladle some more sauce over the shells and grate over about 1/4 C (or more) of grana padano. Cover and bake 30 minutes. Remove cover and set oven to BROIl on HIGH or 500 F and broil until the cheese is melty and dish is bubbly. Remove and set on to a wire rack to cool.
• To serve, ladle a little of the remaining sauce on to a serving plate and place 3 shells on top of the sauce. Garnish with as much grana padano as you'd like & chopped fresh herbs. ENJOY!

HAPPY VEG