Sometimes I really want stuffed shells but am way too lazy to do all that assembling, this recipe smashes together a couple different recipes of mine to make a great combo. Now I’m just sad that I finished my bowl already!
Baked Shells with Meatballs: Serves 6
1 Batch Italian Meatballs
12oz Pasta – I used Shells – you can use any fun shape you want
30oz Tomato Sauce
15oz Diced Tomatoes – Drained
2TB Tomato Paste
1/4tsp Garlic Powder – or 1tsp Minced Garlic (I was out)
Salt & Pepper
1C Part Skim Ricotta
1/3C Shredded Parmesan Cheese
1/4tsp Garlic Powder
First make the Italian Meatballs – instead of frying in a pan I scooped the meat into 1/2TB balls and placed on a greased cookie sheet and baked at 400° for 10 minutes, removed from the pan and set to the side.
While the meatballs are cooking bring a large pot of salted water to a boil and cook the pasta until al dente. At the same time in a medium sauce pot mix together all the sauce ingredients, bring up to a simmer, reduce heat to low and continue to simmer lightly stirring occasionally as the pasta cooks. Once the pasta has finished cooking, drain it, return it to the pot, then add the sauce to the pasta and add the meatballs as well. Stir to toss it all together.
While the sauce and pasta are cooking mix together the cheeses and seasonings and set to the side.
Once all the parts are ready pour the pasta and meatball mixture into a 13×9 casserole dish, then drop rounded spoonfuls of the cheese mix on top of the pasta. Place the casserole dish into the 400° oven and bake for 15-20 minutes until the sauce is bubbling and the cheese has melted slightly.
Remove from the oven and let it cool for approximately 5 minutes, serve and enjoy!
WW: 11 Points Plus / serving