I created a super-easy way to fill pasta shells—just use meatballs. If you put the kids on stuffing duty they’ll be proud to help, and everyone will love the dish come dinnertime.
—Dolores Betchner, Cudahy, WI
Prep: 20 min. • Bake: 40 min. • Makes: 12 servings
36 uncooked jumbo pasta shells
1 jar (24 oz.) spaghetti sauce
36 frozen fully cooked Italian meatballs (1/2 oz. each), thawed
2 cups (8 oz.) shredded part-skim mozzarella cheese
1. Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water.
2. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese.
3. Bake, covered, for 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted.
Per serving: 3 stuffed shells equals 334 cal., 17g fat (8g sat. fat), 45mg chol., 711mg sodium, 30g carb. (6g sugars, 3g fiber), 16g pro.
GOES GREAT WITH
Go green with the Lemon Pepper Roasted Broccoli .