As soon as I got home I kissed my hubby and thanked him for giving me the opportunity for some adult time. Then, I snuck upstairs to check on my little babies that were resting so peacefully. The next day, I went to the grocery store and got all the ingredients I needed to make this yummy dish. I couldn’t believe how easy it was that night when I made it for dinner. That’s right, I had the same thing two nights in a row… it’s that good! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Love how easy this is to put together!”
Don’t let the stuffed shells title fool you. This is actually very simple to make!
Ingredients
36 uncooked jump pasta shells
1 (24 oz) jar Ragu spaghetti sauce
36 frozen fully cooked Italian style meatballs, thawed
2 c. 4 State Sargento Cheddar Cheese
3 garlic cloves minced
Instructions
Preheat oven to 350 degrees.
Prepare shells according to package directions. Drain and rinse in cold water.
Spray a 13×9 in. baking dish with non-stick cooking spray. Spread 1/2 c. spaghetti sauce on the bottom of the dish. Spread garlic over the spaghetti sauce.
Fill each shell with meatball and place in baking dish. Top with remaining sauce and sprinkle cheese over the top.
Cover dish with tinfoil and bake 35 minutes. Uncover and bake an additional 3-5 minutes longer until cheese is bubbly and melted.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Add in as much garlic as you would like!
Thanks again to Julie’s Eats & Treats for this super tasty and fun recipe.
