Ancestral Inheritance Menu Easy Italian Stuffed Shells and Meatballs :: Good Recipes

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Easy Italian Stuffed Shells and Meatballs

"This is a short and attractive opportunity to lasagna! Use frozen filled shells and Italian meatballs to finish this casserole. If favored, you can put together this up to two days in advance, really insert into the oven when geared up to bake."

Ingredients :

2 teaspoons olive oil
1 small onion, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can tomato sauce
1 (14.Five ounce) can Italian-fashion stewed tomatoes
1 tablespoon Italian seasoning
1 tablespoon dried basil
2 teaspoons dried oregano
1 (four.5 ounce) can sliced mushrooms, tired
4 cups shredded provolone cheese
12 ricotta-crammed, frozen shell pasta
24 frozen cooked meatballs, thawed

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H

Preheat oven to four hundred tiers F (200 stages C).
Heat the olive oil in a saucepan over medium warmness. Stir in the onion, and prepare dinner till translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and a couple of cups of the provolone. Cook till the cheese has melted, stirring from time to time. While the sauce is cooking, location the frozen shells and meatballs inside the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle at the ultimate 2 cups of provolone. Cover the top of the dish with foil.
Bake within the preheated oven until the pasta has cooked thru, and the cheese has melted, approximately half-hour.

Notes :

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