Baked Shells And Meatball Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs prepared frozen or homemade meatballs
• 1 (16 ounce) box large shell pasta
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup sour cream
• 1 teaspoon italian seasoning
• 1 (28 ounce) jar prepared spaghetti sauce or 1 (28 ounce) jar homemade spaghetti sauce
• grated parmesan cheese, to taste

Recipe

• 1 preheat oven to 350°f.
• 2 boil pasta according to directions- making sure to not overcook (al dente)!
• 3 if meatballs are frozen, thaw--i like to brown mine either on the stove or in the oven.
• 4 combine the ricotta, sour cream and italian seasoning- i add an extra dash of garlic and freshly ground pepper.
• 5 spray a 9x13 deep baker with pam.
• 6 spread a thin layer of sauce on the bottom of baking pan.
• 7 top this with 1/2 of the pasta shells drained.
• 8 top with the ricotta mixture.
• 9 top with all the meatballs.
• 10 then layer with remaining 1/2 of shell pasta.
• 11 top with all the sauce.
• 12 top with the mozzarella and parmesan cheese (i just sprinkle a little on top).
• 13 bake at 350°f for 30 minutes until heated through and cheese is bubbly!