Baked Shells And Meatball Casserole

• 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 (28 ounce) jar homemade spaghetti sauce
• grated parmesan cheese, to taste

1. Preheat oven to 350u0b0F.
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 350u0b0F for 30 minutes until heated through and cheese is bubbly!

shell pasta, ricotta cheese, mozzarella cheese, sour cream, italian seasoning, sauce, parmesan cheese

Taken from www.food.com/recipe/baked-shells-and-meatball-casserole-111352 (may not work)