Baked Shells and Meatball Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My kids love meatballs and shell pasta, so we came up with this dish one night - it is a cross between a baked pasta and meatball sub casserole! Ingredients:
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 |
Directions:
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!
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