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Frozen Meatball Stuffed Shells

In this recipe, pasta shells are stuffed with frozen meatballs for a delicious dinner that's easy and convenient to make. NOTE: You can make the sauce recipe provided here or use any tomato pasta sauce of your choice!

Cook Time
mins
Bake Time:
45 mins
Total Time
1 hr
Servings: 2 large portions
Calories: 825 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the shells:
  • 12 jumbo pasta shells, uncooked
For the sauce:
  • 1 tablespoon olive oil
  • ⅓ cup finely diced yellow or white onion (you need between ⅓ and ½ of a small onion for that)
  • 2 large garlic cloves, peeled and minced or pressed through a garlic press
  • 2 cups canned crushed tomatoes (about 18 ounces)
  • ½ cup packed fresh basil leaves, finely chopped
  • 3 tablespoons drained capers, roughly chopped
  • ⅛ teaspoon salt
  • ½ teaspoon crushed red pepper flakes, (more, if desired)
To put it together:
  • 12 fully cooked Italian-style frozen meatballs (½-ounce each)
  • 1 cup shredded mozzarella or a blend of Italian cheeses (4 ounces), divided*
  • garlic bread, optional
  • green salad, optional

Instructions

For the shells:
    Cup of Yum
  1. Heat the oven to 375 degrees F.
  2. Fully cook the pasta shells according to package instructions.** Drain, briefly rinse under cold water, then set aside.
For the sauce:
  1. Heat the olive oil in a cast iron pan.
  2. Add the onions and saute until starting to soften (2 to 3 minutes).
  3. Stir in the garlic and saute until fragrant (about 30 seconds).
  4. Add the remaining ingredients, cover loosely and simmer for 10 minutes, stirring occasionally.
  5. Taste the sauce and add more crushed red pepper flakes to taste.
To put it together:
  1. Lightly brush a 9-inch diameter, round deep dish pie pan with olive oil.
  2. Spread half of the sauce into the bottom of the pie pan.
  3. Stuff 1 frozen meatball into each shell and set, open side up, onto the sauce.***
  4. Evenly divide ½ cup of cheese on top of the shells.
  5. Spoon the remaining sauce on top.
  6. Cover the pie pan with aluminum foil and bake for 40 minutes.
  7. Sprinkle the remaining ½ cup of cheese over top and continue to bake uncovered until the cheese is melted (about 5 minutes).
  8. Serve by itself or with garlic bread and green salad.

Notes

  • *You can use any combination of fontina, mozzarella, parmesan, romano, provolone and asiago.
  • **Use a large, wide pot (I use a 12-inch diameter, 4-inch deep pot). That way the shells have plenty of room and not much chance to get entangled and stick together. 
  • ***Make sure the shells are dry on the inside. If there is a puddle of water in any of them, pour it out before stuffing.