Meatball Stuffed Shells

21 jumbo pasta shells

frozen Italian meatballs, 2 per shell, don't have to be thawed

16 oz. ricotta or cottage cheese

2 c. shredded mozzarella cheese, divided

1/4 c. grated Parmesan cheese

2 T. dried parsley, optional

1 egg

24 oz. jar marinara or spaghetti sauce, divided

Preheat oven to 375. Spray 9x13 dish. Cook pasta s directed on pkg. Drain and cool. Combine ricotta cheese, Parmesan cheese, egg, and 1 c. mozzarella cheese. Stuff shells with cheese mixture and 2 meatballs. Place a layer of sauce in bottom of dish. Place shells in sprayed dish. Top with spaghetti sauce. Add remaining mozzarella cheese. Bake for 25-30 minutes, until bubbly. I served with Caesar salad, fresh fruit, and garlic bread. Yum yum!

1st pic: boiling pasta. (Did you know that if you put a wooden spoon across a pan of boiling water it won't boil over? That's an old trick my grandmother taught me.)

2nd pic: stuffed shells in baking dish. 3rd pic: sauce poured over shells. 4th pic: cheese over shells before baking. 5th pic: after baking. 6th pic: ready to eat!