Easy Stuffed Shells

By ccavaletti

Ingredients

• 36 uncooked jumbo pasta shells
• 1 jar (24 oz) spaghetti sauce (actually - 24 oz was not enough - use more)
• 35 frozen fully cooked Italian meatballs (1/2 oz each), thawed
• 2 cups (8 oz) shredded part-skim mozzarella cheese

Preparation

Step 1

Preheat oven to 350º. Cook shells according to package directions; drain and rinse in cold water.

Spread 1/2 c sauce into a greased 13x9-inch baking dish.

Fill each shell with a meatball; place them over the sauce in the dish. Top with remaining sauce and the cheese.

Bake, covered 35 minutes.

Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted.

Taste of Home, September/October 2014