Ingredients
8
oz uncooked campanelle pasta (2 3/4 cups)
24
frozen cooked Italian-style meatballs (from 22-oz bag)
1
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 1/2
cups water
1/2
teaspoon Italian seasoning
1 1/2
cups shredded mozzarella cheese (6 oz)
Chopped fresh basil leaves, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.
Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.
