Ingredients:

  • 16 oz dry penne or rotini pasta
  • 24 oz premium marinara sauce
  • 3 cups beef broth
  • 1 lb frozen pre-cooked meatballs
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 2 cups shredded whole-milk mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 tbsp fresh basil or parsley

Instructions:

  1. Preheat your oven to 425°F (220°C). Note: High heat is required to generate the steam pressure needed to cook dry pasta.
  2. In a 9x13-inch deep baking dish, combine the dry pasta, frozen meatballs, marinara sauce, beef broth, dried oregano, and garlic powder.
  3. Stir ingredients vigorously until the pasta is evenly distributed and submerged. Note: This prevents crunchy spots where pasta isn't in contact with liquid.
  4. Cover the dish tightly with heavy duty aluminum foil. Ensure there are no gaps for steam to escape.
  5. Bake for 35 minutes until the pasta is nearly tender and the sauce is bubbling.
  6. Remove from the oven and carefully peel back the foil to avoid steam burns.
  7. Stir the pasta gently to redistribute the starch, then top with shredded mozzarella and grated parmesan cheese.
  8. Bake uncovered for an additional 15 minutes until the cheese is golden brown and crackling.
  9. Remove from the oven and allow the casserole to rest for 5 to 10 minutes until the sauce thickens and the cheese sets.
  10. Garnish with fresh basil or parsley and serve immediately. > Chef's Tip: If you want an extra crispy cheese top, turn the broiler on for the last 2 minutes of the bake, but watch it like a hawk — it goes from golden to burnt in seconds!