INGREDIENTS2 cups (8 oz) Tenderoni Elbows, uncooked1 can (15 oz) seasoned diced tomatoes1/3 cup ketchup1/4 cup finely chopped onion2 Tbsp sweet green relish2 tsp yellow mustard1/4 tsp each salt and pepper2 cups frozen prepared meatballs (about 16)2 cups shredded Cheddar cheese1/3 cup sour creamINSTRUCTIONSPrepare 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.