1 package jumbo pasta shells

4 c. meatball mixture – (See May 17 for recipe)

2 jars marinara

4 c. shredded six Italian cheese

Stuff meatball mixture into uncooked pasta shells.  (I made these ahead and froze them in zip lock bags)

Spray a lasagne pan.  Pour 1/2 cup of one of the jars of sauce in bottom.

Layer shells.

Mix water with remaining 1/2 jar sauce.  Pour over shells.

Sprinkle 2 c. cheese over shells.  Cover with foil and bake 1 hour 15 minutes at 325 F.

Remove foil.  Pour remaining jar of sauce over shells, spreading evenly.

Sprinkle with remaining shredded cheese.

Bake 35 minutes more uncovered.