I created a super easy way to fill pasta shells—just use meatballs! Putting the kids on stuffing duty is a great way to get them involved.
—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 shredded part-skim mozzarella cheese
1. Preheat oven to 350°. Cook pasta shells according to the package directions; drain and rinse in cold water.
2. Spread 1/2 cup of the sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place shells over sauce. Top with the remaining sauce and the cheese.
3. Bake, covered, for 35 minutes. Uncover; bake until mixture is bubbly and the cheese is melted, 3-5 minutes longer.
3 stuffed shells: 334 cal., 17g fat (8g sat. fat), 45mg chol., 711mg sod., 30g carb. (6g sugars, 3g fiber), 16g pro.