INGREDIENTS
1 (16 ounces) package Barilla uncooked rotini pasta
1 (25 ounces) jar marinara sauce
3 cups of water
1 (14 ounces) 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
INSTRUCTIONS
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Add the uncooked pasta, marinara sauce, water, and meatballs in a large baking dish. Stir well.
Step 3: Tightly cover the dish with aluminum foil.
Step 4: Place inside the preheated oven and bake for about 30 minutes.
Step 5: After 30 minutes, remove the cover and stir.
Step 6: Then, sprinkle over the mozzarella and put the dish back in the oven and bake for another 10 minutes, uncovered, or until the cheese has melted and the pasta is tender.
