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Easy Stuffed Shells

 Easy Stuffed Shells
I put this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. —Dolores Betchner, Cudahy, Wisconsin
12 ServingsPrep: 20 min. Bake: 40 min.


  • 36 uncooked jumbo pasta shells
  • 1 jar (24 ounces) spaghetti sauce
  • 36 frozen fully cooked Italian meatballs (1/2 ounce each), thawed
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


  • Preheat oven to 350°. Cook pasta shells according to package
  • directions; drain and rinse in cold water.
  • Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each
  • shell with a meatball; place over sauce. Top with remaining sauce
  • and cheese.
  • Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until
  • bubbly and cheese is melted. Yield: 12 servings.
Nutritional Facts: 3 stuffed shells equals 334 calories, 17 g fat (8 g saturated fat), 45 mg cholesterol, 711 mg sodium, 30 g carbohydrate, 3 g fiber, 16 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.