1 (16 ounce) package Barilla 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 Kraft shredded mozzarella (or Italian blend) cheese

Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish.


Preheat the oven to 425 degrees Fahrenheit.

In a large baking dish, combine the uncooked pasta, marinara sauce, water, and meatballs together.

Cover the mixture tightly with aluminum foil and bake for 30 minutes.

reveal; flip over.

Sprinkle mozzarella cheese over and bake, uncovered, for another 10 minutes (or until cheese has melted and pasta is cooked through).


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