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Baked Shells and Meatball Casserole

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“My kids love meatballs and shell pasta, so we came up with this dish one night - it is a cross between a baked pasta and meatball sub casserole!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  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 350°F for 30 minutes until heated through and cheese is bubbly!

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