Ingredients
1 (24 oz) bag frozen meatballs (Italian-style or homestyle – provides the protein and savory base)
1 (16 oz) box uncooked pasta (penne, rotini, or ziti – cooks right in the sauce)
1 (24–28 oz) jar marinara sauce (rich tomato flavor that ties everything together)
3 cups water or beef broth (for cooking the pasta in the oven)
2 cups shredded mozzarella cheese (melts into gooey, cheesy goodness)
½ cup grated Parmesan cheese (adds a salty, nutty depth)
1 teaspoon Italian seasoning (herbal flavor boost)
Fresh basil or parsley, chopped (optional) (for garnish and freshness)
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👩🍳 Instructions
1. Preheat oven to 400°F (200°C).
2. In a large 9×13-inch baking dish, combine:
Uncooked pasta
Marinara sauce
Water or broth
Italian seasoning
Mix well so the pasta is fully coated.
3. Add the frozen meatballs, tucking them evenly into the pasta mixture.
4. Cover tightly with aluminum foil and bake for 35–40 minutes, until the pasta is cooked through.
5. Remove the foil, sprinkle mozzarella and Parmesan evenly on top, then bake uncovered for 10 minutes more, until the cheese is melted and bubbly.
6. Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
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💡 Pro Tips
✅ Use beef broth instead of water for a richer flavor.
✅ Want it spicy? Add red pepper flakes to the sauce.
✅ For extra creaminess, stir in ½ cup ricotta or cream cheese before topping with mozzarella.
✅ This
dish is great for meal prep—leftovers taste even better the next day!