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Easy Italian Stuffed Shells and Meatballs

"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."

Rating: This weblink has been rated 12 times with an average star rating of 4.0 Read Reviews (11)

Rate/Review | 982 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, minced
  • 1 (6 ounce) can tomato paste
  • 1 (28 ounce) can tomato sauce
  • 1 (14.5 ounce) can Italian-style stewed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 4 cups shredded provolone cheese
  • 12 ricotta-stuffed, frozen shell pasta
  • 24 frozen cooked meatballs, thawed

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 489 | Total Fat: 29g | Cholesterol: 127mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2006 by happybaker 
This recipe is fabulous! Had a hard time finding frozed stuffed shells, substituted ricotta... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2008 by Renae Sattazahn 
You could use frozen cheese raviolis instead of shells, or frozen Italian meatballs instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2006 by Nancy S 
This was a great recipe! MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2006 by Oti Katadoc 
I found it to be very bland, despite the changes I made to it. What it was definitely lacking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2008 by MWESTRN1 
This turned out great, even my picky child loved it. I could not find shredded provolone... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2007 by spumoni4u2 
good recipe and easy to make. i thought it had good taste and will make again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2008 by prook 
Perfect! We all loved it. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2008 by Kaley 
These were alright, it turned out a little dry for me. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2009 by Sarah 
I liked this alot. Really easy. I just used shells and ricotta. Filled the shells than... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by WENDYBELL 
I couldn't find frozen pasta so I just used some from the dairy case (where you buy ricotta... MORE

 
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