Easy Italian Stuffed Shells and Meatballs

13 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“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.” - by Renae Sattazahn

Directions

Preheat oven to 400 degrees F (200 degrees C).
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.
Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.

Nutrition

Amount Per Serving (12 total)

Calories
486 cal
24%

Fat
29 g
45%

Carbs
27.4 g
9%

Based on a 2,000 calorie diet

Reviews (13)

Rate This Recipe

happybaker

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...." See more"

Renae Sattazahn

Feb. 5, 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 efficie..." See morent than the provolone. "