easy italian stuffed shells and meatballs

Ingredients

• Servings: 12
• 2 teaspoons olive oil
• 1 small onion, minced
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can tomato sauce
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 tablespoon italian seasoning
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• 1 (4.5 ounce) can sliced mushrooms, drained
• 4 cups shredded provolone cheese
• 12 ricotta-stuffed, frozen shell pasta
• 24 frozen cooked meatballs, thawed

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• 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.
• bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.