2 cups (8 oz) Tenderoni Elbows, uncooked
1 can (15 oz) seasoned diced tomatoes
1/3 cup ketchup
1/4 cup finely chopped onion
2 Tbsp sweet green relish
2 tsp yellow mustard
1/4 tsp each salt and pepper
2 cups frozen prepared meatballs (about 16)
2 cups shredded Cheddar cheese
1/3 cup sour cream
Prepare pasta according to package directions. Drain well.
Stir the diced tomatoes and their juices with the ketchup, onion, relish, mustard, salt and pepper in a large saucepan or Dutch oven.
Bring to a boil. Reduce the heat to medium-low.
Add the meatballs to the tomato sauce.
Simmer for 15 minutes or until meatballs are heated through.
Remove from heat. 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.