Meatball-Stuffed Shells Recipe

Name: Meatball-Stuffed Shells
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings, 1/4 recipe each
Ingredients: 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce, divided; 3/4 cup part-skim ricotta cheese; 1/4 cup Kraft 100% Parmesan Light Grated Cheese; 1/2 tsp. dried Italian seasoning; 1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided; 12 cooked jumbo pasta shells; 20 frozen fully cooked Italian meatballs; 2 Tbsp. chopped fresh parsley

Ingredients

1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce, divided
3/4 cup part-skim ricotta cheese
1/4 cup Kraft 100% Parmesan Light Grated Cheese
1/2 tsp. dried Italian seasoning
1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
12 cooked jumbo pasta shells
20 frozen fully cooked Italian meatballs
2 Tbsp. chopped fresh parsley

	PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD 4 servings, 1/4 recipe each

Instructions

1. Spread half the pasta sauce onto bottom of 8-inch square baking dish sprayed with cooking spray.
2. Combine ricotta, Parmesan, Italian seasoning and 1/2 cup mozzarella; spoon into pasta shells.
3. Add 2 meatballs to filling in each shell; place, filled sides up, in prepared baking dish. Top with remaining pasta sauce; cover.
4. Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 3 to 5 min. or until melted. Sprinkle with parsley.

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