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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