Rating: 4.5 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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

486 calories; protein 30.8g; carbohydrates 27.4g; fat 29g; cholesterol 126.9mg; sodium 1231.7mg. Full Nutrition
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