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Easy Italian Stuffed Shells and Meatballs
- 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
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 29g|
|Saturated Fat 15.2g|
|Total Carbohydrate 27.4g|
|Dietary Fiber 3.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|