Dinner is sure to be memorable and delicious when this Stuffed Shells and Meatball Pasta Bake is on the table! It’s hearty, comforting and will put a smile on everyone’s faces!
Do you have themed nights for dinner? We do a few times a week. I typically have one Italian night, a Mexican night (typically Taco Tuesday), and a “breakfast for dinner” night. We also usually have Pizza Night on Monday when we order out to make the evening easier.
The kids really enjoy our themed nights and they are well aware that Italian night is synonymous for pasta! Who doesn’t love pasta? I try to change it up by making different pasta recipes each week. There are quite a few pasta recipes on this blog! Some of my favorites include this Skillet Lasagna, this Creamy Tuscan Pasta Skillet Meal, and this Italian Pasta Bake. You can’t go wrong with any of them!
Every Tuesday, we have a guest over for dinner. This is what we had that evening. I typically don’t like to experiment with new recipes when we’re having people over, but I was feeling brave and in the mood for stuffed shells, so I went for it. And it worked out so well! When you combine loads of cheese, sauce, meatballs and pasta, it’s hard to go amiss!
I love that this turned into a sort of “casserole”, with the different layers. It’s an all-in-one meal that’ll leave everyone feeling satisfied and happy! It all starts with some jumbo pasta shells that are filled with a three-cheese mixture (ricotta, mozzarella and parmesan) and some seasonings. Then, a layer of Italian meatballs on the shells, then your favorite marinara sauce. Bake, then add more mozzarella and broil to brown and bubbly perfection!
This is an absolutely irresistible meal! Everyone will wish it was pasta night every night of the week! 🙂 I know your family’s going to fall in love at bite one! It’s a totally family-friendly, kid-and-adult-pleasing dinner! I can’t wait for you to try it! You’ll be looking forward to the leftovers!
When I ask my kids what their favorite meals are, it typically surrounds carbs. You know, the pizza and pasta varieties. 🙂 It’s no wonder! Italian night is always a good night! Gather the family around the table and enjoy some great conversation and phenomenal food! This Stuffed Shells and Meatball Pasta Bake is sure to be a hit!
Stuffed Shells and Meatball Pasta Bake
Ingredients
- 1 Tbsp. olive oil
- 1/2 c. yellow onions diced finely
- 2 tsp. minced garlic
- 10 oz. jumbo shells cooked according to package directions (about 29 jumbo shells)
- 32 oz. ricotta
- 1 c. chopped fresh spinach
- 2 tsp. Italian seasoning
- 1/4 tsp. rosemary
- 1/2 tsp. salt or to taste
- 1/4 tsp. black pepper
- 1/2 c. finely shredded parmesan
- 3 c. shredded mozzarella divided
- 16 oz. frozen Italian meatballs
- 24 oz. jar marinara sauce your favorite variety; I used Bertolli
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cook the pasta according to package directions, until tender when poked with a fork. Add a few sprinkles of salt to the water after it boils and just before adding the pasta. Drain the pasta when done and set aside.
- Add olive oil, diced onions, and minced garlic to a skillet and stir and cook over the stove top until the onions are tender and translucent.
- Add the cooked onions to a large bowl. Add the ricotta, chopped spinach, Italian seasoning, rosemary, salt, black pepper, shredded parmesan, and 1 c. shredded mozzarella. Stir until completely combined.
- Spray a 9"x13" pan with nonstick cooking spray.
- Fill each jumbo shell with the cheese mixture. Make sure it's not overflowing or overfilled inside the shell.
- Squeeze as many filled shells together as you can in the prepared pan, then add a few on top, if necessary.
- Evenly distribute the frozen meatballs on top of the filled shells.
- Pour the marinara sauce evenly over the top.
- Cover the pan with an oven-safe lid or foil (tent the foil a little, if necessary, so the sauce doesn't transfer to the foil).
- Bake for approximately 40-45 minutes, or until completely heated through, bubbly, and the meatballs are nice and warm.
- Sprinkle the remaining 2 c. shredded mozzarella evenly over the top and broil for just a few minutes, or just until the cheese starts turning slightly brown in places. Watch it carefully so it doesn't burn.
- Enjoy!
Let me know what you think when you make it! Enjoy!
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