Cheesy Stuffed Shells With Italia Meatballs

Cooking time 55 minutes | Easy

Cheesy Stuffed Shells With Italia Meatballs
Prep Time: 15mins - Cooking Time: 40mins - Serves: 
Combine two much loved favourites, Pasta and Meatballs. Use our Chicken Italia Mince to make the ultimate pasta bake. Whip up a quick homemade Marinara sauce for extra flavour. Serve with bubbling Mozzarella straight from the oven for true weekday comfort food.
  • 1 Pack (500g) Heck! Chicken Italia Seasoned Mince
  • 20 - 25 Jumbo Pasta Shells 
  • 1 large egg
  • 70g plain bread crumbs
  • 2 tbsp grated parmesan
  • 1 tbsp italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 128g shredded mozzarella cheese
  • 70g  shredded parmesan cheese
  • 1 tbsp dried chopped parsley

For The Marinara Sauce

  • 400g Tinned Tomates
  • 1 Onion
  • 2 Garlic Cloves
  • 2 tbsp Olive Oil
  • 1tsp Dried Oregano


  1. Pre-heat oven to 180'C degrees. 
  2. Cook the jumbo pasta shells according to package instruction. Gently stir the shells as the cook to hep prevent them from sticking together. (TIP: Make a few extra shells in the event some tear or stick). 
  3. When pasta is slightly uncooked, remove, drain, and lightly rinse. 
  4. In a medium bowl, mix together the Chicken Mince, Egg, Breadcrumbs, seasonings and 2 tbsp of Parmesan cheese. Roll mixture into 1 ½ inch meatballs, you should make 20 meatballs. 
  5. Place all of the sauce in the bottom of a  baking dish. Spread sauce into an even layer. Place a meatball securely in each shell. Arrange shells into 5 rows of 5 in the baking dish. 
  6. Top the shells with mozzarella and Parmesan cheese then the dried parsley. 
  7. Bake uncovered for 40 minutes.Serve immediately. 

For the Marinara Sauce

  1. Place a frying pan on the hob at a medium to high heat with a drizzle of oil.
  2. Once the oil is hot, toss in the onions and garlic, let this cook until translucent.
  3. Once the onion is cooked add in the tinned tomatoes then half fill the tomato can with water and it pour into the frying pan. 
  4. Season the sauce with the dried oregano and let it simmer for ten mins on a low heat. Then pour it into the baking dish.


per 100g per portion
Energy 645kJ/154kcal 2502kJ/598kcal
Fat 7.5g 29g
of which Saturates 3.0g 12g
Carbohydrate 8.4g 33g
of which Sugars 2.4g 9.5g
Protein 12g 48g
Salt 0.99g 3.8g