- 2 1/2 cups uncooked elbow pasta
- 2 cups water
- 24 oz. pasta sauce
- 1 tbsp Italian seasoning
- 1 bag frozen Italian mini meatballs
- 1 cup shredded mozzarella cheese
Preheat oven to 375. Arrange frozen meatballs in the bottom on a 13x9 casserole dish. In a large bowl mix pasta sauce, water, elbows and seasoning. Pour over meatballs and cover tightly with 2 layers of foil. Bake for 1 hour. Remove foil and sprinkle with shredded cheese. Return to oven until cheese has melted, about 2 minutes.
Serve and Enjoy!