Easy Italian Stuffed Shells and Meatballs

Easy Italian Stuffed Shells and Meatballs

13
Renae Sattazahn 8

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 486 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 1232 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

13
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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

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.

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 e...

This was a great recipe!

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

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, whi...

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 ...

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

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

Sooooo good and it could not be easier! Original recipe feeds an army though!!!