Meatball And Cheese Stuffed Shells
 
Ingredients
  • For one box of shells for stuffing, I used approximately:
  • 2 batches of my homemade spaghetti sauce and 1-1/2 batches of my homemade meatballs or use 4 to 6 cups of jarred sauce and enough frozen meatballs, thawed to fill have of the shells.
  • 16 oz of ricotta cheese
  • 1 cup of mozzarella cheese plus more of topping
  • ½ cup grated Asiago cheese
  • 2 large eggs
  • 1 tbsp of dried parsley
  • 1 teas of dried oregano
  • 1 teas of dried basil
  • Sea salt and white pepper to taste
Instructions
  1. Cook shells according to package directions.
  2. With an electric mixer, beat the cheeses with the egg and seasonings until light and fluffy.
  3. Spread two large baking dishes with enough sauce to cover.
  4. Stuff half of the shells with the cheese mixture and place in one dish.
  5. Stuff the other half with meatball and a little extra sauce (per Kenny).
  6. Top each dish with additional sauce, cover and bake in a 375 degree oven for about 35 minutes or until hot and bubbly.
  7. Uncover during the last 10 minutes and sprinkle with additional mozzarella and Asiago cheese.
  8. Serve with a tossed salad and of course, lotsa garlic bread.
Recipe by Cooking With Mama at http://cooking-with-mama.com/2014/10/28/meatball-and-cheese-stuffed-shells/