Easy Stuffed Shells

Easy Stuffed Shells 36 uncooked jumbo pasta shells 1 jar (24 ounces) spaghetti sauce 36 frozen fully cooked Italian meatballs (1/2 ounce each), thawed 2 cups (8 ounces) shredded part-skim mozzarella cheese Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and cheese. Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted. Yield: 12 servings.