Easy Italian Stuffed Shells and Meatballs

Ingredients

• 4.5 ounce mushrooms drained sliced canned
• 28 ounce tomato sauce canned
• 14.5 ounce canned tomatoes italian-style canned
• 1 tablespoon basil dried
• 1 tablespoon penzey's southwest seasoning italian
• 24  meatballs frozen thawed cooked
• 2 teaspoons olive oil 
• 1 small onion minced
• 2 teaspoons oregano dried
• 4 cups provolone cheese shredded
• 12  ricotta-stuffed frozen
• 6 ounce tomato paste canned

Equipment

• sauce pan
• oven
• aluminum foil

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.
4. Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.