For 4 servings
1 lb ground beef (455 g)
1 lb ground pork (455 g)
1 cup panko breadcrumbs (50 g)
½ cup dried minced onion (75 g), fine
¼ cup grated parmesan cheese (25 g)
2 cloves garlic, minced
¼ cup fresh parsley (10 g), finely chopped
2 large eggs
1 teaspoon kosher salt
pepper, to taste
15 oz ricotta cheese (425 g)
½ cup fresh basil (20 g), chopped
½ cup fresh parsley (20 g), chopped
1 cup grated parmesan cheese (110 g)
1 pinch salt
12 oz jumbo pasta shell (340 g), cooked according to package instructions
32 oz marinara sauce (905 g)
parmesan cheese, for sprinkling
fresh basil, chopped, for garnish
In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
Preheat the oven to 425°F (220°C).
Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
Bake the meatballs for 10 minutes, until golden brown.
Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
Spread the marinara sauce in the bottom of a 9×13-inch (23×33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
Bake for 10 minutes, until the marinara sauce is warm.
Top with chopped basil.