Gluten-Free Meatball Stuffed Shells

Happy 2014! I know I'm a little late on this, and I apologize. I decided to take a couple weeks off from blogging to refresh, recharge, and let my creativity have a break. I didn't have much time for cooking anyway since the holidays were super busy and I am finishing up with cold number two...which I don't know about you but I certainly do not feel like cooking when I am sick. Anyway, I'm back and ready to make 2014 a great gluten-free year!

I have all sorts of plans and goals for Lazy Gluten Free this year including a possible new logo, new recipe themes, and maybe, just maybe, an e-cookbook! Also, I hope to attend at least one gluten-free convention and continue to connect with you, my amazing readers, as well as the rest of the gluten-free community. 

Alright, enough about me for now. Here's a recipe that I made after buying some gluten-free jumbo shells from my local health food store. I hadn't had jumbo shells since being diagnosed, so I was very excited to make something with them - and it had to be something delicious. Of course I went for an Italian flair. This dish is incredibly easy, and it tastes so wonderful. It became an instant favorite for me, and my husband loved it as well. 

Gluten-Free Meatball Stuffed Shells

You will need:
1 (8 ounce) Package Tinkyada Brown Rice Pasta Grand Shells (or other GF jumbo shells)
1 jar Prego Fresh Mushroom Pasta Sauce (or other spaghetti sauce)
25-30 gluten free frozen meatballs, thawed (enough to fill all shells)
2 cups shredded mozzarella cheese

Preheat oven to 350F. Spray a 9x13 inch baking dish with non-stick cooking spray.

1) Cook pasta according to package directions, making sure to cook until al dente but no more. Do not over-cook.

2) Spread about 1/2 cup or so of pasta sauce in the bottom of the prepared baking dish. Place a meatball in each al dente shell and set in dish. Cover shells with the remaining pasta sauce and sprinkle the mozzarella cheese evenly on top. 

3) Cover with foil and bake for 30-35 minutes or until sauce is bubbly and cheese is melted.

Adapted from Taste of Home's Easy Stuffed Shells Recipe