Jul 14 2026
Restaurants›Ristorante Attilio›Stuffed Shells With Meatball Recipe

Stuffed Shells With Meatball Recipe

Inspired by Ristorante Attilio
Time1h
Serves4

Make Stuffed Shells With Meatball Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Stuffed Shells

Meatballs

Sauce

Method

Preparing the Meatballs

  1. 1

    Make the Meatball Mixture

    In a mixing bowl, combine ground beef, bread crumbs, finely chopped onion, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.

  2. 2

    Form the Meatballs

    Roll the mixture into small meatballs, about 1 inch in diameter. You should have approximately 15-20 meatballs.

  3. 3

    Cook the Meatballs

    In a skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from heat and set aside.

Preparing the Stuffed Shells

  1. 4

    Cook the Pasta Shells

    Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

  2. 5

    Prepare the Filling

    In a bowl, mix ricotta cheese, 4 oz of mozzarella cheese, grated Parmesan cheese, egg, chopped parsley, salt, and black pepper until smooth.

  3. 6

    Stuff the Shells

    Carefully fill each pasta shell with the cheese filling, about 2 tablespoons per shell.

Making the Sauce

  1. 7

    Prepare the Sauce

    In a saucepan, heat olive oil over medium heat. Add canned crushed tomatoes, Italian seasoning, salt, black pepper, and sugar. Simmer for about 10 minutes to let the flavors meld.

Assembly and Baking

  1. 8

    Assemble the Dish

    Spread a layer of sauce on the bottom of a baking dish. Place the stuffed shells in the dish and top with the remaining sauce. Sprinkle the remaining mozzarella cheese on top.

  2. 9

    Bake the Stuffed Shells

    Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

  3. 10

    Serve

    Let the stuffed shells cool for a few minutes before serving. Garnish with additional chopped parsley if desired.

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