Easy Italian Stuffed Shells And Meatballs - cooking recipe

Ingredients

2 teaspoons olive oil
1 small onion, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can Italian-style stewed tomatoes
1 tablespoon Italian seasoning
1 tablespoon dried basil
2 teaspoons dried oregano
1 (4.5 ounce) can sliced mushrooms, drained
4 cups shredded provolone cheese
12 ricotta-stuffed, frozen shell pasta
24 frozen cooked meatballs, thawed

Preparation

Preheat oven to 400 degrees F (200 degrees C).
Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. Cook until the cheese has melted, stirring occasionally. While the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.
Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.