Easy Italian Stuffed Shells and Meatballs recipe
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Ingredients
- 2 teaspoons olive oil 1 small onion, minced 1 (6 ounce) can tomato paste 1 (28 ounce) can tomato sauce 1 (14.5 ounce) can Italian-style stewed tomatoes 1 tablespoon Italian seasoning 1 tablespoon dried basil 2 teaspoons dried oregano 1 (4.5 ounce) can sliced mushrooms, drained 4 cups shredded provolone cheese 12 ricotta-stuffed, frozen shell pasta 24 frozen cooked meatballs, thawed
Nutrition Info
- 485.5 caloriescarbohydrate: 27.4 gcholesterol: 126.9 mgfat: 29 gfiber: 3.6 gprotein: 30.8 gsaturatedFat: 15.2 gservingSize: -sodium: 1231.7 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Easy Italian Stuffed Shells and Meatballs
Directions
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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.