Easy Stuffed Shells
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
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 13×9-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. Yield: 12 servings.
Recipe found here: Easy Stuffed Shells