Recipe by Renae Sattazahn
"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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1 (6 ounce) can
1 (28 ounce) can
1 (14.5 ounce) can
Italian-style stewed tomatoes
1 (4.5 ounce) can
sliced mushrooms, drained
shredded provolone cheese
ricotta-stuffed, frozen shell pasta
frozen cooked meatballs, thawed
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.
I found it to be very bland, despite the changes I made to it. What it was definitely lacking in was pepper and garlic.
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.
This was a great recipe!
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.
good recipe and easy to make. i thought it had good taste and will make again.
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.
These were alright, it turned out a little dry for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Italian Stuffed Shells and Meatballs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 261
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