Pasta Casserole

Ingredients

• 1 lb Rigatoni (other pastas probably work but we like rigatoni)
• 48 oz marinara sauce (~4 cups)
• 2 cups water
• 20 meatballs (1-1½ lbs)
• 1 cup finely shredded mozzarella
• 1 cup shredded parmesan (we’ve also used parmesan/romano/asiago mix)

Directions

1. Combine pasta, pasta sauce, water, and chopped up meatballs in 9×13 pan
2. Cook at 425° for 20 minutes
3. Mix shredded cheeses in a bowl
4. Pull casserole out of the oven and mix in half of the cheese mix then cover with the remaining cheese
5. Cook for another 5 minutes in the oven to allow the cheese to melt on and through the casserole