Baked Unstuffed Shells
Ingredients
- kosher salt, for cooking the pasta
1 lb.
jumbo shell pasta
14 oz. pkg.
Kowalski's Ready-to-Sauce Meatballs (from the Deli Department), cut into 8 pieces each
1 lb. (approx.)
ricotta cheese (from the Specialty Cheese Department)
32 oz. (2 containers)
Kowalski's Signature Fresh Pomodoro Pasta Sauce (from the Dairy Department), divided
8 oz.
Kowalski's Italian 4-Cheese Blend Shredded Cheese
2 tsp.
Kowalski's Pizza Seasoning
Directions
- In a large pot of heavily salted water, cook noodles according to pkg. directions (do not overcook); drain.
- While pasta cooks, preheat oven to 375°.
- In an extra-large mixing bowl, add cooked pasta, chopped meatballs, ricotta and ½ of the pomodoro sauce; stir until combined.
- Pour mixture into a 9x13" baking dish sprayed lightly with cooking spray.
- Evenly spoon remaining sauce on top; top with shredded cheese and sprinkle with seasoning.
- Bake in preheated oven until golden-brown and bubbly (20-25 min.).
- Let stand for 10 min. before serving.
