These frozen meatball stuffed shells are baked with cheese in a tomato pasta sauce and make a delicious dinner. You can make the sauce I included in this recipe or use any tomato pasta sauce you like!
Ingredient note:
Frozen store-bought meatballs come in several different flavors, such as Italian and homestyle. For this recipe, Italian-style meatballs are best. To make sure that the meatballs will fit into the pasta shells, be sure to get small (½-ounce) frozen meatballs.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Pre-heat the oven and cook the pasta shells.
- While the pasta is cooking, make the tomato pasta sauce.
- Spread half of the sauce into a deep dish pie pan or baking dish.
- Stuff each pasta shell with a fully-cooked frozen meatball and set into the dish.
- Sprinkle with cheese.
- Spoon the remaining sauce over it.
- Cover with aluminum-foil and bake.
- Add more cheese and finish baking uncovered until the cheese is melted.
How to serve it:
This dish is great just by itself or with garlic bread and/or a simple green salad.
How to store leftovers:
Transfer any leftovers into an airtight container and store in the fridge for up to 2 days. Reheat in the oven or in the microwave.
Can I freeze it?
Yes, this dish freezes well. Let everything cool to room temperature, then transfer the shells with the sauce to a freezer bag, seal and freeze. Reheat (from frozen) in the microwave or covered in the oven at 375 degrees F. until heated through.
Full Recipe
Frozen Meatball Stuffed Shells
Equipment:
Ingredients:
Method:
- Heat the oven to 375 degrees F.
- Fully cook the pasta shells according to package instructions.** Drain, briefly rinse under cold water, then set aside.12 jumbo pasta shells, uncooked
- Heat the olive oil in a cast iron pan.1 tablespoon olive oil
- Add the onions and saute until starting to soften (2 to 3 minutes).⅓ cup finely diced yellow or white onion (you need between ⅓ and ½ of a small onion for that)
- Stir in the garlic and saute until fragrant (about 30 seconds).2 large garlic cloves, peeled and minced or pressed through a garlic press
- Add the remaining ingredients, cover loosely and simmer for 10 minutes, stirring occasionally.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)
- Taste the sauce and add more crushed red pepper flakes to taste.
- Lightly brush a 9-inch diameter, round deep dish pie pan with olive oil.
- Spread half of the sauce into the bottom of the pie pan.
- Stuff 1 frozen meatball into each shell and set, open side up, onto the sauce.***12 fully cooked Italian-style frozen meatballs (½-ounce each)
- Evenly divide ½ cup of cheese on top of the shells.
- Spoon the remaining sauce on top.
- Cover the pie pan with aluminum foil and bake for 40 minutes.
- Sprinkle the remaining ½ cup of cheese over top and continue to bake uncovered until the cheese is melted (about 5 minutes).
- Serve by itself or with garlic bread and green salad.
Recipe notes:
Nutrition (estimate only):
More tomato sauce pasta meals:
- For something smoky and spicy, try this shrimp and sausage pasta with red sauce or this bacon and chorizo pasta.
- This creamy jerk shrimp pasta has a flavorful tomato sauce made with a homemade jerk seasoning spice blend.
Rosalinda Henry says
First time I have seen this recipe 😋😍
This will be added to my list of comfort foods, for sure!😀
Nicole B. says
Glad to hear that, Rosalinda! :)