- 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
- 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 9×13 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.