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For The Meatballs:
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Preheat oven to 425 degrees .
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Mix all of the meatball ingredients in a mixing bowl thoroughly by hand.
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Roll into 1 size balls and place on a baking sheet sprayed with cooking spray.
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Bake for about 17-20 minutes or until browned on both sides, turning halfway through.
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Remove from the oven and cover with aluminum foil to keep it warm.
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Set aside.
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Adjust the heat in the oven to 375 degrees .
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For The Sauce:
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In a large sauce pan over medium-high heat add the oil, then saute the garlic until fragrant.
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Add the rest of the sauce ingredients.
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Bring to a slow boil, reduce heat to low and cover.
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Stir occasionally and simmer for about 30 minutes and remove from heat.
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For The Filling:
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Using a food processor (or by hand if chopping makes you happy), pulse the jack cheese, Muenster, parmesan cheese and basil until relatively fine; set aside.
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In a large mixing bowl, combine the Ricotta, cream cheese, and egg then add half of the dry cheese mixture in, stirring to combine.
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The other half of the dry cheese will go on top before baking.
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So set it aside for now.
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To Assemble:
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Spread about 1/2 cup of the sauce in the bottom of a 9X13 glass pan.
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Coat the inside of each pasta shell with about a teaspoon of ricotta mixture, then add a meatball.
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Wrap the shell around the meatball and place it in the baking dish.
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Continue with the rest of the shells, filling and meatballs.
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Pour the remaining sauce over the pasta and sprinkle with the rest of the cheese.
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Bake at 375F for about 30 minutes, or until cheese is melted and the sauce is bubbly.
