A few days ago I received the new issue of Taste of Home magazine. I'm always excited to find a cooking magazine in the mailbox, but Brad cringes because he knows he will be trying new recipes! As I excitedly flipped through the pages, I spotted this one. My kids love spaghetti, so I knew they would enjoy these stuffed shells. I also had some frozen meatballs I didn't know what to do with, so this worked perfect. Just as I expected, they were a hit. Brad even complimented them and he rarely compliments anything. I was feeling really good about them as I got online to start writing my post. I read through my comments on my last post and was ecstatic to see I'm up to 40 followers! I was literally jumping out of my chair with excitement. I proudly read aloud a nice comment from a follower who was making one of my recipes (marinated pork chops) for the 2nd time in 3 weeks. My beautiful, but sassy 7 year old announced, "Are you glad someone finally likes you?" Maybe it was the tone in which she made her announcement, like she truly believes there's no one who could possibly like me, but it ruined my proud moment. Kids... you gotta love them!
EASY STUFFED SHELLS
1 package (12 ounces) jumbo pasta shells
1 jar spaghetti sauce
36 frozen cooked Italian meatballs, thawed (I used Farm Rich)
2 cups shredded part-skim mozzarella cheese
Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13-in. x 9-in. baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
*I halved this recipe and still had some leftover.
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