These meatball stuffed shells 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.
If you like spicy tomato sauce pasta meals, you might also enjoy this spicy and smoky shrimp and sausage pasta or this Jamaican jerk shrimp dish.
Jump to:
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 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 (overview with photos):
1. Pre-heat the oven and cook the pasta shells.
2. While the pasta is cooking, make the arrabbiata sauce.
3. Spread half of the sauce into a deep dish pie pan or baking dish.
4. Stuff each pasta shell with a fully cooked, fresh or frozen meatball and set into the dish.
5. Sprinkle with cheese.
6. Spoon the remaining sauce over it.
7. Cover with aluminum-foil and bake.
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 this dish?
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:
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Full Printable Recipe
Meatball Stuffed Shells with Spicy Arrabbiata Sauce
Ingredients
For the shells:
- 12 jumbo pasta shells, uncooked
- 12 fully cooked Italian-style meatballs (½-ounce each), homemade fresh or store-bought frozen*
For the sauce:
- 1 tablespoon olive oil
- ½ small yellow onion, peeled and diced
- 2 large garlic cloves, peeled and minced
- 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 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.
Leave a Comment