Meals that make great leftovers are my favorite. I often go to the gym in the evening, so I make a recipe the night before that can double as leftovers. When I get home, all I need to do is reheat them and dinner is on the table! This dish, a Stuffed Shell and Meatball Bake, is a perfect meal for those easy-to-reheat leftovers. I prep the stuffed shells, cook the meatballs in an oven-safe pan, and then layer them all in together with marinara sauce and some extra cheese for a bubbly, savory, family-approved dish. Get the full recipe below!

Stuffed Shells and Meatball Bake.
Serves: 4-6 Servings
  • 12 oz box of Jumbo Stuffing Shells
  • Tomato Sauce
  • Olive Oil
  • Salt and Pepper
  • Fresh Basil and Parsley, for serving
  • Filling:
  • 1½ Cup of Ricotta Cheese
  • ½ Cup of Mozzarella Cheese, shredded
  • 1 Tbsp. of Parmesan Cheese, grated
  • 1 Tbsp. of Italian Seasoning
  • Meatballs:
  • 1 lb. Ground Turkey
  • ½ Cup of Panko Breadcrumbs
  • 1 Large Egg
  • 1 Shallot, minced
  • 1 Garlic Clove, minced
  • 1 Tbsp of Italian Seasoning
  • 1 Tbsp of Parmesan Cheese, grated
  1. Cook shells as directed to al dente in well salted water. Drain and set aside.
  2. Make filling, combined ricotta, mozzarella, parmesan, and Italian seasoning in a bowl. Season to taste with salt and pepper and then fill the cooked shells with a heaping tablespoon of the ricotta filling.
  3. Prepare the meatballs - combine ground turkey, breadcrumbs, egg, shallot, garlic, Italian seasoning, and parmesan cheese in a bowl. Roll the mixture into 1" balls and cook in a large pan drizzled with olive oil. Rotate until all sides are browned and the turkey meatball fully cooked through.
  4. In a large oven safe pan, pour a layer of tomato sauce to coat the bottom. Add the meatballs and stuffed shells to the pan, alternating until full. Drizzle with a bit more sauce and top with extra mozzarella cheese if desired.
  5. Bake in the oven for 15-20 minutes at 350 degrees, until the sauce and cheeses are bubbling. Remove from the oven and garnish with fresh parsley and basil.