Italian Meatballs & Shells

Italian Meatballs & Shells

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  • Prep Time


  • Total Time


  • Servings



  • 12

    oz Mueller's Jumbo Shells

  • 1

    pkg (32 oz) frozen Italian style fully-cooked meatballs, thawed according to package directions

  • 1

    jar (24 oz) spaghetti sauce or marinara sauce

  • ¼

    cup water

  • 1

    pkg (8 oz) shredded Italian blend or Mozzarella cheese, divided


1.Preheat oven to 375° F. Spray a 9 x 13-inch baking dish with nonstick spray; set aside. 2.Cook pasta according to package directions; drain. Allow to cool slightly. 3.Place one meatball into the center of each pasta shell. 4.Arrange filled shells in the prepared dish, stacking some as necessary so they all fit. 5.Pour spaghetti sauce evenly over all of the pasta shells.Drizzle water over all. 6.Sprinkle with 1 cup of the cheese. Cover and bake for 20 to 25 minutes or until hot. 7.Sprinkle with remaining cheese. Bake uncovered, for 3 to 5 minutes or until cheese is melted. Serve.


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