STREAMING NOW: No Reservations

Baked Shells and Meatball Casserole

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”

Ingredients Nutrition


  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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a