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
- 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 table 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. (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.) Drain, briefly rinse under cold water, then set aside.12 jumbo pasta shells, uncooked
For the sauce:
- Heat the olive oil in a 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 table 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. (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.)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.
Storage: 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.
Freezing: This dish freezes well. Let 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.
