Ingredients:

  • 16 oz dry penne or rotini pasta
  • 24 oz lean frozen meatballs
  • 24 oz low-sugar marinara sauce
  • 2 cups low-sodium beef broth
  • 1 tsp garlic powder
  • 1 tbsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese

Instructions:

  1. Preheat your oven to 400°F. In your 9x13-inch baking dish, combine the dry pasta, marinara sauce, beef broth, garlic powder, Italian seasoning, and red pepper flakes.
  2. Add the frozen meatballs to the dish and stir well to ensure the pasta and meatballs are evenly distributed and mostly submerged in the liquid.
  3. Cover the dish tightly with heavy-duty aluminum foil, ensuring a complete seal to trap steam.
  4. Bake for 35 minutes. Remove the dish from the oven and carefully peel back the foil.
  5. Give the mixture a gentle stir. Sprinkle the shredded mozzarella and grated parmesan evenly over the top.
  6. Bake uncovered for an additional 10 minutes, or until the cheese is melted, bubbly, and develops a mahogany-colored crust.