Stuffed Shells and Meatballs

This is a sponsored post written by me on behalf of Mama Mancini’s Original Family Recipes for IZEA. All opinions are 100% mine.

There is nothing like classic stuffed shells and meatballs to warm you up on cold days.

I adore stuffed shells.  It’s one of my favorite pasta dishes.  I don’t know if it’s the shape or the creamy, cheesy filling but the whole dish just makes me swoon.

The goodness is in the filling.  And, the best part is, this recipe is super easy to make because there aren’t many ingredients.

This is one of those recipes that you don’t want to skimp on either.  Use the best ingredients you can afford.  But, and listen closely here…make sure you use FRESH Italian flat leaf parsley.  Don’t use the dried stuff.  This recipe deserves the fresh stuff.

Another great thing about this recipe is you can easily make a double batch and freeze them for another time.  Simply prepare the stuffed shells and, before baking, wrap them tightly and store them in a freezer-safe container.

I like to serve this dish with meatballs.  I found these delicious Mama Mancini’s meatballs at Walmart.

They come in a delicious sauce that tastes just like my homemade sauce.

Mama Mancini’s is now available at Walmart in the deli AND frozen food section and you can Get $2.00 Off Mama Mancini’s Here!

Click here to learn about all of Mama Mancini’s Products.

Stuffed Shells and Meatballs

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main Dish

Servings: 6

Author: Christina Hitchcock

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Ingredients

• 1 ounce package jumbo pasta shells - 121 ounce package jumbo pasta shells - 12
• 2 eggs - beaten2 eggs - beaten
• 32 oz ricotta cheese - whole milk32 oz ricotta cheese - whole milk
• 16 oz mozzarella cheese - grated (divided)16 oz mozzarella cheese - grated (divided)
• 8 oz parmesan cheese - grated (divided)8 oz parmesan cheese - grated (divided)
• 2 tablespoons fresh Italian flat leaf parsley - minced2 tablespoons fresh Italian flat leaf parsley - minced
• 2 teaspoons salt2 teaspoons salt
• 1 teaspoon pepper1 teaspoon pepper
• 28 oz of prepared marinara sauce - homemade or store bought28 oz of prepared marinara sauce - homemade or store bought
• 1 package of Mama Mancini’s meatballs1 package of Mama Mancini’s meatballs

Instructions

• Preheat oven to 350 degrees.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions; drain.
• In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined.
• Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• Pour sauces over stuffed shells and sprinkle with remaining mozzarella and parmesan.
• Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
• Serve with Mama Mancini's meatballs.

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Helpful Tips for All Recipes on It Is a Keeper

• Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust! 
• When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
• I always use unsalted butter in my recipes.
• I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
• When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
• The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.