Ingredients
- 1 box uncooked jumbo pasta shells
- 1 (26-ounce) jar chunky tomato sauce with onion and garlic
- 1 (28-ounce) can peeled whole tomatoes
- 1 package (8) uncooked pre-seasoned meatballs
- 1 (15-ounce) container ricotta cheese
- 3 tablespoons grated Parmesan
- 1/2 cup shredded provolone cheese
- 1 egg
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 (8-ounce) package shredded mozzarella cheese (whole milk)
- Special equipment: 1 (13 by 9-inch) baking dish or 1 (10-inch) round baking dish
Directions
Preheat oven to 350 degrees F.
Prepare shells according to the directions on the box. After cooking shock in an ice bath.
In the large bowl combine the tomato sauce, and the can of peeled whole tomatoes. Break up the tomatoes with a fork. Add 4 of the meatballs to the sauce and break up with a fork.
In a medium bowl combine the ricotta, Parmesan, shredded provolone, egg, basil and Italian seasoning. Stir until well blended.
Pour the ricotta cheese mixture into a resealable bag. Cut 1 corner of the bag and use it to fill each pasta shell with cheese mixture.
Pour 2 inches of the sauce and meatball mixture in the baking dish. Add 12 cheese stuffed shells, top with 1/4 cup of the mozzarella cheese and pour half of the remaining sauce mixture over shells. Place the remaining 12 stuffed shells on top, add remaining sauce mixture and top with remaining mozzarella cheese. Slice the remaining 4 meatballs in half and place around the perimeter of the baking dish.
Cover with foil, and place in oven and bake for 50 minutes to 1 hour. Remove from oven and let cool 5 minutes before serving.
Photo: No Mess or Stress Stuffed Shells Recipe















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By jazzysjoy
on March 31, 2012
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Love this recipe. It was delicious and easy to make. I used one box of shells and doubled up the ingredients for the cheese and sauce mixture. I also added around 15 cooked pre-seasoned italian turkey meatballs because I couldn't find them uncooked. Everyone loved it. Made enough to feed 6 people and I have half a tray left over.
By pinechip
Tampa
on March 26, 2012
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Ooey and gooey, we enjoyed this. Based on other reviews I doubled all the ingredients in the ricotta mixture and had just enough for 24 full shells. I could not find shredded provolone in the market o shredded some myself using stacked deli slices. I was disappointed how pricey this dish ended up being (pre seasoned raw meatballs were expensive at my store, but I will say we had lots of leftovers. Would be great for a large family meal, not so much for two people.
By sheaT
Hampton, VA
on February 04, 2012
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This was absolutely fantastic!! The only thing I did differently was add more meatballs. My whole family loved this recipe.
Read all 23 reviews