Italian Meatballs Wrapped in Jumbo Pasta Shells

1. 1

   For The Meatballs:

2. 2

   Preheat oven to 425 degrees .

3. 3

   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.

* Per serving · 4 servings · Values may vary.