Spaghetti and meatball

Name: Spaghetti and meatball
Cuisine: European, Italian, Mediterranean
Ingredients: 1 (16 ounce) package Barilla uncooked rotini pasta; 1 (25 ounce) jar marinara sauce, 2 jars; 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

5 steps

Updated at: Thu, 17 Aug 2023 01:06:05 GMT

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Ingredients

0 servings

1 x 16 ouncerotini pasta

package, uncooked

1 x 25 ouncemarinara sauce

jar

3 cupswater

1 x 14 ounceminiature meatballs

package fully-cooked, cocktail-size, if using frozen meatballs, make sure that they are completely thawed before using

2 cupsshredded mozzarella cheese

fresh chopped, such as basil oregano parsley, for garnish

Instructions

Step 1

You don’t need to thaw the meatballs. You don’t need to sear them. You just stir them up with the pasta, sauce, and a bit of water and bake it until the pasta is al dente. They cook through perfectly in the sauce and absorb some of that tomato flavor (and so does the pasta).

Step 2

Preheat oven to 425 degrees F.

Step 3

In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.

Step 4

Uncover; stir. And add another jar of sauce

Step 5

Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).