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Oct 282014

Meatball And Cheese Stuffed Shells

Did ya miss us? Last week was a little hairy with Kenny’s birthday this past weekend and some family coming to help celebrate his big “65”! Where does time go to anyway? This weekend also signals our 23rd anniversary and after all the cooking last week, this weekend I’ll be out of the kitchen, well for the most part!

For Kenny’s b’day, I made him one of his favorites, shells stuffed with homemade meatballs and also some stuffed with cheese for me; I like them both ways but mostly hooked on the cheesy ones, that’s just the way I ROLL!

I used a double batch of my homemade spaghetti sauce and 1-1/2 batches of my homemade meat balls to ensure having enough as I made a dish of each and did not have a lot left over! Of course, it also gave me another excuse to use my Asiago Cheese PDO from Italy!

Then for dessert, I made a brownie pie with a nutty crust that I will be sharing later. I knew the company would be staying overnight Saturday, so I made an awesome ham, cheese and onion quiche for Sunday morning breakfast with our fresh eggs, which was another big success and something I hadn’t made in awhile. And yes, some real men do eat quiche!

So with that, let me continue with the recipe, of course you can alter the recipe for as much as you want to make….

Yes...It was that good!

Yes…It was that good!


Meatball And Cheese Stuffed Shells
  • 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
  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.


Hope you enjoy as much as husband did on his birthday!!!!

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