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!
Servings: 2 large portions
Calories (Estimated): 825kcal
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.
Recipe 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.
