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Homemade Caprese Shells with Mini Meatballs. photo
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Caprese Shells with Mini Meatballs.

A quick baked mini-meatball and caprese pasta combining tender whole-wheat shells, fresh tomatoes, basil, and mozzarella.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound lean ground beef
  • 1 large egg slightly beaten
  • 1 tablespoon olive oil
  • 1/3 cup freshly grated Romano cheese
  • 2 cloves garlic minced (for meatballs)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup panko breadcrumbs
  • 1 1/2 pounds whole wheat pasta shells
  • 1 tablespoon olive oil for skillet
  • 2 cloves garlic minced (for sauce)
  • 14 ounce diced tomatoes canned
  • 1 pint grape tomatoes halved or quartered
  • 10 leaves fresh basil chopped, plus more for topping
  • 1 cup ciliegine (mini fresh mozzarella balls)
  • freshly grated Parmesan cheese for topping

Instructions

  • Preheat the oven to 400°F (200°C). Spray a large baking dish with nonstick spray.
  • In a large bowl combine ground beef, beaten egg, 1 tablespoon olive oil, grated Romano, panko, minced garlic, dried basil, dried parsley, salt, and pepper; mix gently until just combined.
  • Use a teaspoon to portion the mixture and roll into small meatballs about the diameter of a nickel; place them in the prepared baking dish in a single layer.
  • Bake the meatballs for 20 minutes, until cooked through.
  • While meatballs bake, bring a large pot of salted water to a boil and cook the whole wheat pasta shells until al dente according to package directions; reserve 1/3 cup of the pasta cooking water, then drain.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, add the 2 minced garlic cloves and cook briefly until fragrant, about 30 seconds.
  • Add the canned diced tomatoes, chopped fresh basil, and halved/quartered grape tomatoes to the skillet and stir to combine; add the reserved 1/3 cup pasta water to loosen the sauce.
  • Add the drained pasta to the skillet and toss to coat in the tomato mixture.
  • Stir the baked mini meatballs into the skillet with the pasta, turn off the heat, and fold in the ciliegine (mini mozzarella) so they soften in the residual heat.
  • Serve topped with freshly grated Parmesan and additional chopped basil.

Equipment

  • Large baking dish
  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Measuring Spoons
  • spoon or hands for mixing
  • Colander

Notes

  • Do not overmix the meatball mixture to keep them tender.
  • Reserve pasta water before draining to adjust sauce consistency.
  • Use fresh basil and mozzarella for the best caprese flavor.
  • Cut larger grape tomatoes into quarters for even bite sizes.