Ingredients
1 (16 ounce) package Barilla uncooked rotini pasta
1 (25 oz ) jar marinara sauce
3 cups water
1 (14 oz ) package fully-cooked mini (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
2 cups Kraft shredded mozzarella (or synthetic mix ) cheese
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish
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Instructions
Preheat oven to 425 degrees F.
In a baking dish, stir together water, marinara sauce, pasta, and meatballs. Cover tightly with aluminum foil and bake for thirty minutes.
Uncover; stir.
Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or till cheese is melted and pasta is tender).