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.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Frozen Meatball Stuffed Shells
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
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:
- 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
For the sauce:
- 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.
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.***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.
Notes:
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! :)