Tomato Basil Shells with Turkey Meatballs

More About This Recipe

• My son was skeptical when I made this for dinner recently on a busy night. Looking at it, he thought it seemed too simple. Too plain. Could a few simple ingredients really add up to a delicious, filling dinner? I knew the answer was yes, so I pressed on. And guess what? It did … and he had seconds. There are three things I look for in dinner when I am in a hurry: it needs to taste fresh, cook really fast (like under 20 minutes) and be super easy. Tomato Basil Shells with Turkey Meatballs fits all the criteria. The recipe uses premade, precooked turkey meatballs. You can find these in the meat section of the grocery store or in the freezer section. I prefer the ones in the meat case, but use whatever you like. Or if you have leftover turkey meatballs, those will work perfectly too. The meatballs are mixed with an uncooked tomato sauce made from Muir Glen Diced Tomatoes with Basil and Garlic, chopped fresh basil and a little salt and pepper. And it’s all finished off with little pearl-sized fresh mozzarella. The meatballs can be heated and the sauce whipped up in the time it takes to boil and cook the shell pasta – about 15 minutes. Serve this fabulous pasta dish with a sprinkle of Parmesan cheese and a slice of crusty Italian bread. Dinner in under 20 minutes? I’ll take it!