Dump and Bake Meatball Casserole

You will need:

2 lbs pounds minced meat (seasoned to your liking, and shaped into balls)

1 bottle (24 ounces) pasta sauce

1 cup water

2 cups uncooked pasta (such as penne or rigatoni)

1 cup shredded mozzarella cheese

1/ 4 cup grated Parmesan cheese

Fresh basil or parsley for garnish

Method:

Preheat the oven to 375°F. In a casserole dish, combine pre-made meatballs, pasta sauce, water, and uncooked pasta. Cover the dish with foil and bake for about 40 minutes. Uncover, sprinkle with mozzarella and Parmesan cheese, then bake for an additional 10-15 minutes until bubbly and golden. Garnish with fresh herbs if desired and serve hot.

Tips: If the pasta sauce is too acidic you can add a little brown sugar to the sauce to help. Feel free to also add whatever seasonings you may already like to the pasta sauce.