#1,359: Meatball Stuffed Shells

This is truly one of the easiest recipes I've posted, and even 5 year old Chloe helped put this together. The other night I had some ground beef I wanted to quickly use up so I made these crockpot meatballs, which literally took about 2 minutes to whip together, added a jar of spaghetti sauce on top and cooked on low for about 5 hours or so.  Then I popped them into the fridge until we needed them tonight.  The hardest part of this recipe is pre-boiling the noodles...yep that's the hardest step!  Gotta love recipes like these!

The recipe below makes 36 shells.  I made about 15 or 16 so I only cooked half the box.  More for next time!  I also used homemade meatballs, but you could easily use frozen ones too if you are in a hurry or want to make it even simpler! 

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 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and cheese.

Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted