Ingredients
·
1 (16
ounce) package uncooked rotini pasta
·
1 (25
ounce) jar marinara sauce
·
3 cups water
·
1 (14
ounce) package fully-cooked miniature (cocktail-size) meatballs (if using
frozen meatballs, make sure that they are completely thawed before using)
·
2 cups shredded
mozzarella (or Italian blend cheese)
·
Optional:
Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley
for garnish)
Instructions
1.
Preheat
oven to 425 degrees F.
2.
In
a large baking dish (about 9 x 13), stir together uncooked pasta, marinara
sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 35
minutes.
3.
Uncover;
stir. At this point you should check the pasta to make sure that it is al dente
(firm but just about finished cooking). If it’s still too hard, cover the dish
and return to the oven until pasta is al dente. Then move on to the next step.
4.
Sprinkle
mozzarella over the top and bake uncovered for 5-10 more minutes (or until
cheese is melted and pasta is tender).
