Easy Italian Stuffed Shells and Meatballs Recipe - Allrecipes.com
Easy Italian Stuffed Shells and Meatballs Recipe
  • READY IN 1 hr

Easy Italian Stuffed Shells and Meatballs

Recipe by  

"This is a quick and tasty alternative to lasagna! Use frozen stuffed shells and Italian meatballs to complete this casserole. If desired, you may prepare this up to two days in advance, simply insert into the oven when ready to bake."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. Cook until the cheese has melted, stirring occasionally. While the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.
  3. Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2006

This recipe is fabulous! Had a hard time finding frozed stuffed shells, substituted ricotta stuffed ravioli. Had company over for dinner and it disappeared. Definitely a keeper.

Most Helpful Critical Review
Oct 24, 2006

I found it to be very bland, despite the changes I made to it. What it was definitely lacking in was pepper and garlic.


16 Ratings

Feb 05, 2008

You could use frozen cheese raviolis instead of shells, or frozen Italian meatballs instead of sausage. You can find a shredded 5-cheese blend of Italian cheese. That is much easier and cost efficient than the provolone.

Nov 08, 2006

This was a great recipe!

Jun 29, 2008

This turned out great, even my picky child loved it. I could not find shredded provolone cheese at the store, and being too lazy to shred myself, used an Italian mixed cheese blend instead, which took a little longer to melt, but tasted fine. The sauce was easy and tasty. I will probably be cooking this one frequently.

May 04, 2009

Everyone really liked this. I couldn't find stuffed shells, so I bought ricotta-asparagus cannelloni. I also used fresh mushrooms (way more than the tin suggested). I think this has a lot of potential to be customized by adding chopped bell peppers, different cheeses, or even turkey meatballs depending on what you feel like.

Aug 07, 2007

good recipe and easy to make. i thought it had good taste and will make again.

Jun 15, 2008

These were alright, it turned out a little dry for me.


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  • Calories
  • 486 kcal
  • 24%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 30.8 g
  • 62%
  • Sodium
  • 1232 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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