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No Stress Stuffed Shells


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  • 1 box jumbo shells
  • 26 oz spaghetti sauce
  • 28 oz whole peeled tomatoes
  • 8 uncooked meatballs
  • 15 oz ricotta cheese
  • 8 oz mozzerella
  • 3 tbsp parmesean
  • 1/2 c. shredded provolone
  • 1 egg
  • 1 tsp basil/italian seasoning


Servings 12
Preparation time 45mins
Cooking time 95mins


Step 1

-Preheat oven to 350 degrees
-Prepare shells according to box; shock in ice bath after cooked. In large bowl, combine sauce and peeled tomatoes. Break up tomatoes with fork; add 4 meatballs to sauce and break up.
-In separate bowl, combine ricotta, parmesean, provolone, egg, basil, and italian seasoning - stir until blended.
-Pour the cheese mixture in ziploc bag and cut one corner of bag and fill each shell. Pour two inches of sauce in casserole dish or dutch oven. Add 12 shells, top with cheese and sauce; place remaining shells on top and cover with sauce and cheese.
-Slice the remaining meatballs and place around the outside. Cover and bake 50 min to 1 hr. Let cool 5 min before serving.

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