Simple Italian Wedding Soup Pasta Bake

I'm a huge lover of soups and Italian food, so it's no surprise that Italian Wedding Soup is one of my all time favorite recipes. However, my kids are not such big fans of soup, so I took the same flavor from the soup and turned it into a pasta bake, something I knew my kids would eat. And the best part is, the onions and carrots are caramelized so the kids can't taste them! It's a simple, yet delicious pasta dish that tastes great reheated {if frozen}.

What you need:

• 1 box Conchiglie {small shell} pasta
• 1 tablespoon olive oil
• 16 Italian style meatballs {fresh or frozen}
• 1.5 cup chopped onion
• 1.5 cup grated carrot 
• 1 jar tomato and basil pasta sauce
• 3 cups grated Mozzarella cheese 

What you'll do:

• Cook pasta according to directions, set aside.
• In a large skillet, heat oil and cook meatballs, chopped onion and grated carrots over medium heat, until onions are caramelized and meatballs are browned.
• Remove meatball veggie mix from heat and stir into pasta.
• Stir in pasta sauce and mix well.
• Pour pasta into glass baking/casserole dish and cover with Mozzarella cheese.
• Cover with foil and bake at 375 for 25 minutes, then remove foil and bake for an additional 15 minutes. I like my cheese extra cooked, so I broiled on high for 2 minutes.