Ingredients
36 uncooked jumbo pasta shells1 jar (24 ounces) spaghetti sauce36 frozen fully cooked Italian meatballs (1/2 ounce each), thawed2 cups shredded part-skim mozzarella cheese
Preparation
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 until bubbly and cheese is melted, 3-5 minutes longer.
