Baked Shells And Meatball Casserole – a delicious recipe with shell pasta, ricotta cheese, mozzarella cheese, sour cream, italian seasoning, sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0F.
2
Boil pasta according to directions- making sure to not overcook (al dente)!
3
If meatballs are frozen, thaw--I like to brown mine either on the stove or in the oven.
4
Combine the ricotta, sour cream and Italian seasoning- I add an extra dash of garlic and freshly ground pepper.
5
Spray a 9x13 deep baker with Pam.
6
Spread a thin layer of sauce on the bottom of baking pan.
7
Top this with 1/2 of the pasta shells drained.
8
Top with the ricotta mixture.
9
Top with all the meatballs.
10
Then layer with remaining 1/2 of shell pasta.
11
Top with all the sauce.
12
Top with the mozzarella and Parmesan cheese (I just sprinkle a little on top).
13
Bake at 350u00b0F for 30 minutes until heated through and cheese is bubbly!
518
kcal
Calories
31
g
Fat
26
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 lbs prepared frozen or homemade meatballs, 1 (16 ounce) box large shell pasta, 2 cups ricotta cheese, 2 cups shredded mozzarella cheese, and more.
Yes, Baked Shells And Meatball Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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