Easy Italian Stuffed Shells and Meatballs

Easy Italian Stuffed Shells and Meatballs

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Renae Sattazahn
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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Ingredients

Adjust Servings

Original recipe yields 12 servings

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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.

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Reviews (13)

Rate This Recipe
happybaker
20

happybaker

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.

Renae Sattazahn
17

Renae Sattazahn

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.

Nancy S
9

Nancy S

This was a great recipe!

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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