Heat 1 cup water and 1 jar tomato pasta sauce to boiling in skillet.
Stir in 1 ½ cups uncooked small shell pasta.
Add 20 frozen fully cooked meatballs and one can drained sliced ripe olives.
If you wish, add some chopped green pepper, chopped onions, and/or a can of drained mushrooms.
Heat to boiling; reduce heat to medium.
Cover and cook on low, stirring occasionally, until pasta is tender, 20-30 minutes.
