• 12servings
  • 45minutes
  • 486calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 small onion, minced

  3. 1 (6 ounce) can tomato paste

  4. 1 (28 ounce) can tomato sauce

  5. 1 (14 1/2 ounce) can Italian-style stewed tomatoes

  6. 1 tablespoon Italian seasoning

  7. 1 tablespoon dried basil

  8. 2 teaspoons dried oregano

  9. 1 (4 1/2 ounce) can sliced mushrooms, drained

  10. 4 cups shredded provolone cheese

  11. 12 ricotta-stuffed, frozen shell pasta

  12. 24 frozen cooked meatballs, thawed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. Cook until the cheese has melted, stirring occasionally. While the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.

  3. Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.


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