MEATBALL CASSEROLE

MEATBALL CASSEROLE 1 (16 ounce) package Barilla uncooked rotini 1 (25 ounce) jar marinara sauce 3 cups water 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using) 2 cups Kraft shredded mozzarella (or Italian blend) cheese Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish Preheat oven to 425 degrees F. In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes. Uncover; stir. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).