These stuffed shells with frozen meatballs are baked with cheese in a delicious homemade arrabbiata pasta sauce. The sauce is flavored with capers and fresh basil and has a nice spice kick from crushed red pepper flakes.
For more spicy tomato sauce pasta meals, also check out this spicy, smoky shrimp and sausage pasta and this creamy jerk shrimp pasta.
Jump to:
- Why make this recipe?
- Why stuff pasta shells with meatballs?
- What kind of meatballs are best for this recipe?
- What is the difference between arrabbiata sauce and marinara sauce?
- How to make this recipe:
- How to serve it:
- How to store leftovers:
- Can I freeze it?
- More delicious meatball recipes:
- Full Printable Recipe
- Comments
Why make this recipe?
- This dish makes a very satisfying and delicious dinner. The spicy arrabbiata sauce is full of flavor from crushed tomatoes, basil and capers and adds a ton of umami to the cheesy, pasta-wrapped, juicy meatballs.
- It’s also an incredibly convenient dinner to make. You can cook the sauce while the oven is pre-heating and the pasta is cooking. Then you assemble everything in a matter of minutes and the oven will do the rest.
- You can easily make all components ahead of time and keep in the fridge until you’re ready.
Why stuff pasta shells with meatballs?
Meatballs are great but meatballs individually wrapped in a cheesy, saucy pasta shell are even better. You get all the flavors of this dish plus delicious texture in every bite.
What kind of meatballs are best for this recipe?
Frozen store-bought meatballs come in several different flavors, such as Italian and homestyle. For this recipe, Italian-style meatballs are best. (For a great recipe that uses homestyle frozen meatballs, check out this meatball casserole!)
To make sure that the meatballs will fit into the pasta shells, be sure to get small (½-ounce) meatballs.
What is the difference between arrabbiata sauce and marinara sauce?
Arrabbiata is the spicy version of marinara sauce. It’s made in the same way and with many of the same ingredients as marinara (tomatoes, olive oil) but with chili pepper.
How to make this recipe:
See full ingredients & instructions in the recipe card below!
Step 1. Pre-heat the oven and cook the pasta shells.
Step 2. While the pasta is cooking, make the arrabbiata sauce.
Step 3. Spread half of the sauce into a deep dish pie pan or baking dish.
Step 4. Stuff each pasta shell with a fully cooked, fresh or frozen meatball and set into the dish.
Step 5. Sprinkle with cheese.
Step 6. Spoon the remaining sauce over it.
Step 7. Cover with aluminum-foil and bake.
Step 8. 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 a 375-degree oven until heated through.
More delicious meatball recipes:
- Ginger Garlic Asian Beef Meatballs with Cilantro40 Minutes
- Baked Cinnamon Meatballs with Marinara Sauce1 Hours 10 Minutes
- Italian Pork Sausage Meatballs (in oven)25 Minutes
Did you make this recipe? Please leave a star rating or comment! Thanks!
Full Printable Recipe
Stuffed Shells with Frozen Meatballs and Spicy Arrabbiata Sauce
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- cheese grater
- large pot
- colander
- cast iron pan with lid
- wooden spoon
- pastry brush
- 9-inch diameter round deep dish pie pan
- rubber spatula
- aluminum foil
Ingredients:
For the shells:
- 12 jumbo pasta shells, uncooked
- 12 fully cooked Italian-style frozen meatballs (½-ounce each), stuff the shells with the frozen meatballs, you don't need to thaw them first
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 (~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:
- 1 cup shredded mozzarella or a blend of Italian cheeses (4 ounces), divided*
- garlic bread, optional
- green salad, optional
Instructions:
For the shells:
- 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.
For the sauce:
- Heat the olive oil in a cast iron pan.
- Add the onions and saute until starting to soften (2-3 minutes).
- Stir in the garlic and saute until fragrant (~30 seconds).
- Add the remaining ingredients, cover loosely and simmer for 10 minutes, stirring occasionally.
- Taste the sauce and add more crushed red pepper flakes to taste.
To put it together:
- 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.***
- 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 (~5 minutes).
- Serve by itself or with garlic bread and green salad.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
Rosalinda Henry
First time I have seen this recipe 😋😍
This will be added to my list of comfort foods, for sure!😀
Nicole B.
Glad to hear that, Rosalinda! :)