Homemade Meatball Stuffed Shells

Homemade Meatball Stuffed ShellsHello Wednesday!! Today I want to share one of my all time favorite recipes, which I actually created by combining parts of a couple other recipes. These Homemade Meatball Stuffed Shells are so easy to make and will seriously wow  your family and guests! When paired with a simple salad and garlic bread, this is a quick meal that everyone will love and the ingredients wont cost you an arm and a leg. 

So I have found the absolute best frugal easy recipe for home made meatballs. These are awesome if you refuse to feed your offspring pre-packaged balls of mystery goop that may or may not actually contain a tiny percentage of real meat or meat by-product. Rant over. sorry:-) But in all seriousness, once I found this recipe to make my own meatballs, I’ve never cooked frozen meatballs again. When they’re done, stuff them inside some jumbo shells with pasta sauce & cheese….and you have dinner bliss!

Homemade Meatball Stuffed Shells
adapted from kraftrecipes.com and tasteofhome.com 


  • Meatballs 
  • 1 lb. ground beef
  • 3 oz. (1/2 package) STOVE TOP Stuffing Mix for Chicken
  • 2/3 cups water
  • egg
  • 16-18 Jumbo Pasta Shells (cooked, boil about 8 minutes)
  • 1 jar pasta sauce
  • 1.5 cups mozzarella & parmesan cheese


  • Meatballs 
  • Heat oven to 400ºF.
  • Line 1 baking sheet with foil & spray with cooking spray.
  • Mix ingredients until blended & shape into 16-18 large balls
  • Place 16 meatballs in each prepared pan. Bake 16 to 18 min

Homemade Meatball Stuffed Shells 2

  • Spread about 1 cup pasta sauce on bottom of 8 x 8 baking pan (with raised sides)
  • Rinse cooked pasta shells in cool water & place 1 cooked meatball inside each shell
  • Place shells/meatballs into 8 x 8 baking pan
  • Cover with remaining sauce & cheese
  • Cover & cook at 350 degrees for about 20 minutes
  • Remove cover & cook 5-10 more minutes, or until cheese is bubbly & melted
  • You can easily double this recipe if you need to feed a larger crowd. You can also prepare ahead, refrigerate, then cook right before serving. You might add 10 minutes to the cook time since the ingredients are starting cold.


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