teach — Les Petites Gourmettes
Easy stuffed shells and meatballs from fridge to oven, perfect for picky eaters and busy nights.
Ingredients
- 1 tablespoon salt
- 1 box jumbo pasta shells
- 1 package pre-seasoned meatballs, divided
- 26-ounce jar chunky tomato sauce
- 28-ounce can peeled whole tomatoes
- 15-ounce container ricotta cheese
- 3 tablespoons grated Parmesan
- 1/2 cup shredded provolone cheese
- 1 egg
- 1/4 cup minced fresh basil
- 2 teaspoons Italian seasoning
- 8-ounce package shredded mozzarella cheese, divided
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