Caprese Shells with Mini Meatballs
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Unrated
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Caprese Shells with Mini Meatballs
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
meatballs
- 1 pound ground beef lean
- 1 egg slightly beaten, large
- 1 tablespoon olive oil
- 1/3 cup Romano cheese freshly grated
- 2 garlic minced, cloves
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup panko bread crumbs
pasta
- 1 1/2 pounds whole wheat pasta shells
- 1 tablespoon olive oil
- 2 garlic minced, cloves
- 1 diced tomatoes canned, 14 ounce
- 1 pint grape tomatoes halved or quartered
- 10 basil leaves chopped + more for topping, fresh
- 1 cup Ciliegine Mozzarella mini fresh mozzarella balls
- Parmesan Cheese freshly grated
Instructions
- Preheat oven to 400 degrees F. Prepare water for pasta and bring to a boil. Spray a large baking dish with nonstick spray.
- In a large bowl, add ground beef, egg, oil, cheese, breadcrumbs, garlic, salt, pepper, basil and parsley. Mix to combine, gently tossing a few times with your hands. Don’t overmix – it will result in tough meatballs! Using a teaspoon measuring spoon, roll mixture into small meatballs, about the diameter of a nickel or so. Place in the baking dish and bake for 20 minutes.
- While meatballs are baking, begin to boil pasta. Heat a large skillet over medium heat and add olive oil and garlic, then stir in diced tomatoes, chopped basil and fresh grape tomatoes. Before draining pasta, reserve 1/3 cup of the water and pour into the skillet. Add the pasta into the skillet, then add the meatballs once finished. Turn off the heat and add the mozzarella. Top with some freshly grated cheese and more basil.
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