Meatloaf Stuffed Shells

"And the award for craziest mash-up goes to..... Chef Alicia!!"

I'm so honored just to be nominated. This is such a tough category but I trained super hard. I'll never forget this. THANK YOU!

Ingredients

12 jumbo shells

1 teaspoon extra virgin olive oil

1/2 cup diced white onion

1/3 pound lean ground beef

1/3 pound spicy Italian sausage

1/2 salt

1/2 teaspoon pepper

1/2 cup ricotta

1 teaspoon garlic powder

1/4 cup chopped flat leaf parsley

1/3 cup seasoned breadcrumbs

1 large egg

2 tablespoons + 1 cup barbecue sauce

1 cup cubed smoked mozzarella

Instructions

1. Preheat oven to 350 °F.

2. Bring a large pot of salted water to a boil. Cook pasta shells 2 minutes shy of recommended cooking time, strain, and rinse with cool water.

3. In a large pan over medium heat, sauté the onions for 2 minutes. Increase the heat to medium high and add the ground beef and sausage. Cook for 5-7 minutes, breaking the meat up into small pieces. Season with salt and pepper; set aside.

4. Transfer the meat to a medium bowl and add ricotta, garlic powder, half the parsley, breadcrumbs, egg, and 2 tablespoons of barbecue sauce. Stir until fully incorporated; set aside.

5. Place 1/2 cup of barbeque sauce in the bottom of an 8x8 baking dish. Place the cooked shells in the dish in an even layer. Add a cube of smoked mozzarella to each shell, followed by a tablespoon or two of the meat and cheese filling.

6. Top with remaining sauce and bake for 20-25 minutes until cheese is fully melted and bubbling. Cool for 5 minutes, top with remaining parsley and serve.

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Meatloaf Stuffed Shells

Yield: 2

Author: Dink Cuisine

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

"And the award for craziest mash-up goes to..... Chef Alicia!!" I'm so honored just to be nominated. This is such a tough category but I trained super hard. I'll never forget this. THANK YOU!

Ingredients

• 12 jumbo shells
• 1 teaspoon extra virgin olive oil
• 1/2 cup diced white onion
• 1/3 pound lean ground beef
• 1/3 pound spicy Italian sausage
• 1/2 salt
• 1/2 teaspoon pepper
• 1/2 cup ricotta
• 1 teaspoon garlic powder
• 1/4 cup chopped flat leaf parsley
• 1/3 cup seasoned breadcrumbs
• 1 large egg
• 2 tablespoons + 1 cup barbecue sauce
• 1 cup cubed smoked mozzarella

Instructions

1. Preheat oven to 350 °F.
2. Bring a large pot of salted water to a boil. Cook pasta shells 2 minutes shy of recommended cooking time, strain, and rinse with cool water.
3. In a large pan over medium heat, sauté the onions for 2 minutes. Increase the heat to medium high and add the ground beef and sausage. Cook for 5-7 minutes, breaking the meat up into small pieces. Season with salt and pepper; set aside.
4. Transfer the meat to a medium bowl and add ricotta, garlic powder, half the parsley, breadcrumbs, egg, and 2 tablespoons of barbecue sauce. Stir until fully incorporated; set aside.
5. Place 1/2 cup of barbeque sauce in the bottom of an 8x8 baking dish. Place the cooked shells in the dish in an even layer. Add a cube of smoked mozzarella to each shell, followed by a tablespoon or two of the meat and cheese filling.
6. Top with remaining sauce and bake for 20-25 minutes until cheese is fully melted and bubbling. Cool for 5 minutes, top with remaining parsley and serve.

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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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