• Kosher salt
  • One 16-ounce box mezzi rigatoni or mezze penne
  • One 24-ounce jar pasta sauce of your choice
  • 2 cups shredded mozzarella
  • 1/4 cup finely grated Parmesan, plus more for serving
  • 1 large bag of frozen meatballs.

Directions

  • For the meatballs: Heat the oven and cook meatballs on a parchment lined cookie sheet/baking pan per instructions on product bag.
  • ​For the casserole: Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions. Reserve 1/3 cup pasta water and drain.
  • Toss the pasta with the marinara sauce and pasta water in a large bowl. Transfer to the greased baking dish. Nestle the meatballs into the pasta. Top with the mozzarella and sprinkle with the Parmesan.
  • Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes. Serve with grated Parmesan.

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