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.
Ingredients
- 12 oz box of Jumbo Stuffing Shells
- Tomato Sauce
- Olive Oil
- Salt and Pepper
- Fresh Basil and Parsley for serving
- Filling:
- 1 1/2 Cup of Ricotta Cheese
- 1/2 Cup of Mozzarella Cheese shredded
- 1 Tbsp. of Parmesan Cheese grated
- 1 Tbsp. of Italian Seasoning
- Meatballs:
- 1 lb. Ground Turkey
- 1/2 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
Instructions
- Cook shells as directed to al dente in well salted water. Drain and set aside.
- 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.
- 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.
- 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.
- 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.
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