Ingredients for Baked Shells And Meatball Casserole
- 1 (14 ounce) package frozen meatballs
- 1 (12 ounce) package medium pasta shells
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup sour cream
- 1 teaspoon Italian seasoning
- 1 (24 ounce) jar marinara sauce or spaghetti sauce
- 1/4 cup grated Parmesan cheese
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- cooking spray (for greasing dish)
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How to Make Baked Shells And Meatball Casserole
- Preheat oven to 350°F (175°C).
- Cook pasta shells according to package directions until al dente. Drain well and set aside.
- If using frozen meatballs, thaw completely. Brown meatballs in a skillet over medium heat until lightly browned (optional step).
- In a medium bowl, combine ricotta cheese, sour cream, Italian seasoning, minced garlic, and freshly ground black pepper. Mix well.
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Layer half of the cooked pasta shells over the sauce.
- Spread the ricotta mixture evenly over the pasta.
- Top with all the meatballs.
- Layer with the remaining pasta shells.
- Pour the remaining marinara sauce over the top layer of pasta.
- Sprinkle generously with mozzarella and Parmesan cheese.
- Bake for 30-35 minutes, or until heated through and the cheese is melted and bubbly. Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
57g
Fat
74g
Carbs
25g
