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Easy Stuffed Shells Recipe
Easy Stuffed Shells Recipe photo by Taste of Home

Easy Stuffed Shells Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12 servings


  • 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

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.


  1. Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water.
  2. 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.
  3. Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted. Yield: 12 servings.
Originally published as Easy Stuffed Shells in Taste of Home April/May 2009, p36

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.

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Reviewed Aug. 21, 2014

An easy and quick recipe that my family really enjoyed. I added more cheese to make sure all of the pasta was covered prior to baking. We will definitely make this dish again - especially on busy weeknights!

Reviewed Aug. 19, 2014

I loved this recipe and so did my family. It was quick and easy. I used turkey meatballs and also sprinkled some thawed frozen spinach on it. Will definitely make again. Having school start up and needing quick weekday meals, this recipe is a keeper. Thanks for sharing!

Reviewed Dec. 23, 2013

My husband and I absolutely love this recipe. It has been a go-to dish in our house for two years now . I slightly brown the meatballs before stuffing the shells. I believe it helps keep the meatballs from getting 'soggy'. I've also tried putting some of the cheese under the meatball in the shell. Overall, I love, love, love this dish!

Reviewed Aug. 3, 2013

Well, I love 5 ingredient recipes like this, and my family liked it. Just two suggestions to improve it: next time I will put about a tablespoon of Ricotta in each shell and nestle the meatballs in it. Also, the parts of my shells which were not covered by sauce got overcooked - I don't think you need to cook it as long as the recipe calls for, and I won't uncover it next time. Definitely, using your own best meatball recipe will elevate the quality of the dish. But for sheer convenience, I plan to keep shells, sauce + frozen meatballs on hand to make this on busy nights.

Reviewed Jun. 10, 2013

This recipe is simple and fast. I wasn't a huge fan of the frozen meatballs though, my personal taste preference I guess. I might try the exact same recipe but with homemade meatballs though.

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