Baked Shells and Meatball Casserole

My kids love meatballs and shell pasta, so we came up with this dish one night - it is a cross between a baked pasta and meatball sub casserole!

• Ready In: 50 mins
• Serves: 6

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 1 (28 ounce) jar  homemade  spaghetti sauce
•  grated parmesan cheese, to taste

Directions

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