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Meatball-Stuffed Jumbo Shells (Baked)
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Meatball-Stuffed Jumbo Shells (Baked)

1 godz. 25 minPorcje: 10Nutri-Score D€€
od @seattlehanddoc54 importyugotowano 0 razy
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Składniki

10 osób
  • jumbo pasta shells (about 20–24 shells)Produkty zbożowe340 g
  • ground beefMięso900 g
  • Italian sausage (casings removed)Mięso900 g
  • parsley (minced)Warzywa i owoce15 g
  • spinach (finely chopped)Warzywa i owoce85 g
  • Parmesan (grated, for the meat mixture)Nabiał50 g
  • breadcrumbsSpiżarnia50 g
  • saltPrzyprawy16 g
  • black pepper (ground)Przyprawy5 g
  • garlic (minced)Warzywa i owoce3 kawałki
  • onion (finely diced)Warzywa i owoce130 g
  • spicy marinara (for the base)Spiżarnia680 g
  • marinara (for the topping)Spiżarnia1 kg
  • mozzarella (shredded)Nabiał500 g
  • Parmesan (grated, for the topping)Nabiał100 g
  • oil (for tossing the shells)Spiżarnia15 ml

na porcję

Wartości odżywcze

712kcal

Węglowodany
30 g
Białko
40 g
Tłuszcz
48 g
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Przybory

  • Garnek
  • Durszlak
  • Miska
  • Naczynie żaroodporne
  • Piekarnik

krok po kroku

Przygotowanie

  1. Boil the shells

    • Cook the jumbo shells in salted boiling water until al dente.
    • Drain, toss lightly with oil so they don't stick, and set aside.
    Krok 1

  2. Make the meat mixture

    • In a large bowl, combine the ground beef, Italian sausage, parsley, spinach, Parmesan, breadcrumbs, salt, pepper, garlic and onion.
    • Mix until fully combined.
    Krok 2

  3. Fill the shells

    • Scoop about a quarter cup of meat mixture into each shell.
    • Leave the shells open and flat like a half circle, filled across the top.
    Krok 3

  4. Assemble

    • Spread the spicy marinara over the bottom of a large skillet or baking dish.
    • Arrange the shells face-up in a circular pattern.
    • Pour the remaining marinara over the top, then sprinkle with mozzarella and Parmesan.
    Krok 4

  5. Bake covered

    • Cover with foil and bake at 190 °C (375 °F).
    Krok 5

  6. Broil and finish

    • Remove the foil and broil until the cheese is melted, bubbly and slightly crispy on top.
    Krok 6
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