Thermos Turkey Meatballs with Pasta

Fill 5 insulated food thermoses with boiling water, seal them with their lids, and let them sit for 5 minutes to pre-warm the flasks.

In a medium pot, bring 6 cups of water to a rolling boil. Add 1 teaspoon of salt and 8 oz dry small pasta shells. Cook for 8 minutes until al dente, then drain, reserving 1/4 cup of the pasta water.

While the pasta cooks, place the 1.5 lb leftover cooked turkey meatballs in tomato sauce in a medium saucepan. Cover with a lid and heat over medium-low heat for 6 to 8 minutes, stirring occasionally, until the meatballs and sauce are steaming hot throughout (reaching 165°F).

Add the drained pasta shells and 1/4 cup grated parmesan cheese directly into the saucepan with the hot meatballs and sauce. Stir gently to combine, adding a splash of the reserved pasta water if the sauce needs loosening to coat the pasta evenly.

Carefully empty the warming water from the thermoses. Immediately spoon the hot pasta and meatballs into the pre-warmed thermoses, ensuring each portion gets an equal share of meatballs and sauce. Seal the lids tightly right away so the lunch stays hot and safe until school or work time.