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My review
Easy Italian Stuffed Shells and Meatballs
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
1 h servings 486 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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 Facts
Per Serving: 486 calories; 29 g fat; 27.4 g carbohydrates; 30.8 g protein; 127 mg cholesterol; 1232 mg sodium. Full nutrition
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Reviews
Read all reviews 1318 Ratings
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Most helpful positive review
8/11/2006
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.
Most helpful critical review
10/24/2006
I found it to be very bland, despite the changes I made to it. What it was definitely lacking in was pepper and garlic.
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8/11/2006
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.
5/13/2006
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...
10/24/2006
I found it to be very bland, despite the changes I made to it. What it was definitely lacking in was pepper and garlic.
6/29/2008
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...
5/3/2009
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 ...
8/7/2007
good recipe and easy to make. i thought it had good taste and will make again.
9/2/2010
Sooooo good and it could not be easier! Original recipe feeds an army though!!!