2 cups Skinner® Elbows
2 cups diced tomatoes in juice (plain or seasoned)
1/3 cup ketchup
1/4 cup finely chopped onion
2 Tbsps sweet pickle relish
2 tsps prepared yellow mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
16 each frozen prepared meatballs
2 cups shredded Cheddar cheese
1/3 cup light sour cream

Cooking Directions:

1.  Prepare pasta according to package directions. Drain well.

2.  Stir the diced tomatoes and their juices with the ketchup, onion, relish, mustard, salt and pepper in a large saucepan or Dutch oven.

3.  Bring to a boil. Reduce the heat to medium-low.

4.  Add the meatballs to the tomato sauce. Simmer for 15 minutes or until meatballs are heated through. Remove from heat.

5.  Stir the hot pasta into the tomato sauce. Stir in the sour cream until combined. Adding a handful at a time, stir in the cheddar until melted.