Ingredients:

  • 16 oz dry penne pasta
  • 24 oz premium marinara sauce
  • 3 cups beef broth
  • 1 lb frozen Italian-style meatballs
  • 2 cups shredded whole-milk mozzarella cheese
  • 0.5 cup grated parmesan cheese
  • 1 tsp dried oregano

Instructions:

  1. Preheat your oven to 400°F.
  2. Grease a 9x13 inch baking dish thoroughly with non stick spray or butter.
  3. Combine 16 oz dry penne, 24 oz marinara sauce, 3 cups beef broth, and 1 tsp dried oregano directly in the pan.
  4. Stir the mixture well until every piece of pasta is submerged in the liquid.
  5. Nestle 1 lb frozen meatballs into the pasta mixture, spacing them out evenly.
  6. Cover the dish tightly with aluminum foil, ensuring there are no gaps for steam to escape.
  7. Bake for 45 minutes until the pasta is tender and the sauce is bubbling.
  8. Remove the foil and stir the casserole gently to redistribute the sauce.
  9. Top with 2 cups mozzarella and 0.5 cup parmesan cheese.
  10. Bake uncovered for another 10 minutes until the cheese is melted and golden brown.