Lunch: Easy Stuffed Shells Recipe
Ingredients
36 uncooked jumbo pasta shells
1 jar (24 ounces) spaghetti sauce
36 frozen fully cooked Italian meatballs (1/2 ounce each), thawed
2 cups (8 ounces) shredded part-skim mozzarella cheese
Instructions
Preheat oven to 350 °. Cook pasta shells according to package directions; drain and rinse in cold water.
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.
Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
