1.5 cups Classico Sweet Basil pasta sauce 3/4 cup ricotta or cottage cheese 1/4 cup grated parmesan 1/2 tsp. dried Italian seasoning 1 cup Mozarella cheese 12 cooked jumbo pasta shells 24 frozen Italian style meatballs 2 T. chopped parsley

Heat oven to 400. Spread half the pasta sauce on bottom of 8 inch square baking dish, covered with cooking spray. Combine cottage cheese, parmesan, Italian seasoning, and 1/2 cup Mozarella. Spoon into pasta shells. Add 2 meatballs to every shell. Place shells in pan, open side up. Top with remaining sauce. Cover with foil. Bake 25 minutes until heated through. Top with remaining Mozarella and bake uncovered for 3 to 5 minutes until melted. Sprinkle with parsley.