Easy Italian Stuffed Shells and MeatballsSource Allrecipes

Easy Italian Stuffed Shells And Meatballs

Serving 12 people

60 min


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

  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.
  3. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.
  4. Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.