Mini Parmesan Meatballs with Shells, Sauce and Cheese

So, today, I was prepping for a HUGE food photo shoot I have scheduled for tomorrow. That means, all the great-looking/great tasting food I prepared (not boasting, I think you'll love it) can't be served for dinner tonight. The house smells amazing, the dishes are prepped, but I can't serve anything. Help! That's how this dish came to be. It's simple and filling (and crowd-pleasing) all at once. 

I took 1/2 pound lean ground beef and spiked it with herb-seasoned bread crumbs and parmesan. Then, I shaped it into mini meatballs and baked them off (baking meatballs is THE BEST, and easiest way to make them - no mess either). Then, I simmered them in marinara sauce, added mozzarella and cooked pasta shells and topped the whole thing off with grated parm. 

See why I don't want to share? Get your own spoon folks... This ladle is mine.  HAHA

Mini Parmesan Meatballs with Shells, Sauce and Cheese

1/2 pound lean ground beef
2 tablespoons grated parmesan cheese, plus more to sprinkle over the finished dish
2 tablespoons Italian-style seasoned bread crumbs
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces pasta shells (or any shape pasta)
2 cups marinara sauce, or more if you like a thinner sauce
1/2 cup shredded mozzarella cheese

Preheat the oven to 400 degrees.
In a bowl, combine the beef, parmesan cheese, bread crumbs, egg, salt, and pepper. Mix well and shape the mixture into 24 mini meatballs. Place the meatballs on a parchment-lined baking pan and bake for 15 to 20 minutes, until browned and cooked through.
Meanwhile, cook the pasta according to the package directions.
When the meatballs are cooked, transfer them to a large saucepan or skillet with the sauce. Bring to a simmer. Add the pasta and stir to combine. Add the cheese and cook just until the cheese melts. Remove the pan from the heat and top with the parmesan cheese before serving.

Serves 4