Ingredients:

  • 16 oz uncooked rotini or fusilli pasta
  • 24 oz marinara sauce
  • 2 cups chicken broth
  • 1 lb frozen Italian meatballs (pre-cooked)
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • salt to taste
  • black pepper to taste
  • ½ cup heavy cream
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pour the uncooked pasta, marinara sauce, chicken broth, frozen meatballs, oregano, and garlic powder directly into your 9x13 inch baking dish.
  3. Stir vigorously. Note: Make sure every piece of pasta is submerged in liquid to avoid dry spots.
  4. Cover the dish tightly with aluminum foil.
  5. Bake for 30 to 35 minutes until the pasta is tender and the sauce has thickened.
  6. Remove the foil.
  7. Pour the heavy cream evenly over the top.
  8. Sprinkle the mozzarella and Parmesan cheeses across the surface.
  9. Return the dish to the oven, uncovered, for 10-12 minutes until the cheese is bubbling and golden brown.
  10. Garnish with fresh parsley and let it sit for 5 minutes before serving.