Ingredients
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1 tbsp Bertolli ® Organic Extra Virgin Olive Oil
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1 pkg (16 oz) Carando® Abruzzese Italian Style Meatballs
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12 uncooked jumbo pasta shells
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1 container (15 oz) whole milk ricotta cheese
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1 jar (24 oz) Bertolli ® Organic Fire Roasted Garlic Marinara Sauce
Steps
1
Heat oil in 10-inch skillet on medium heat; add meatballs. Cook, covered, 8-10 min. shaking pan occasionally until browned on all sides and cooked through (165˚F). Remove meatballs from pan and wipe out skillet.
2
Meanwhile, cook pasta as directed on package; drain and cool slightly. Fill each pasta shell with 1 rounded tablespoon ricotta and 1 meatball.
3
Mix sauce and remaining ricotta in skillet. Arrange filled shells in skillet. Spoon some sauce over stuffed shells; cover. Cook 3-5 min. or until heated through.
Tips
Top with torn fresh basil leaves before serving.
Use a mini ice cream scoop to easily and evenly fill shells with ricotta cheese.
