Baked Shells And Meatball Casserole - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
Boil pasta according to directions- making sure to not overcook (al dente)!
If meatballs are frozen, thaw--I like to brown mine either on the stove or in the oven.
Combine the ricotta, sour cream and Italian seasoning- I add an extra dash of garlic and freshly ground pepper.
Spray a 9x13 deep baker with Pam.
Spread a thin layer of sauce on the bottom of baking pan.
Top this with 1/2 of the pasta shells drained.
Top with the ricotta mixture.
Top with all the meatballs.
Then layer with remaining 1/2 of shell pasta.
Top with all the sauce.
Top with the mozzarella and Parmesan cheese (I just sprinkle a little on top).
Bake at 350\u00b0F for 30 minutes until heated through and cheese is bubbly!