Meatball casserole! Next time I’ll make my own meatballs, but this was yummy! Ingredients: 1 (16 ounces) package of uncooked rotini pasta 1 (24 or 25 ounces) jar marinara sauce (Choose your favourite brand for the best flavour!) 3 cups water 1 (14-ounce) package fully-cooked miniature (cocktail-size) meatballs (Thaw completely if frozen) 2 cups shredded mozzarella cheese Instructions: Kick things off by preheating your oven to a toasty 425°F. This high heat is the secret to getting everything cooked just right. Grab a 9 x 13-inch baking dish and mix the uncooked pasta, savory marinara sauce, water, and meatballs. Add a pinch of salt for that extra flavor kick. Stir everything well to combine. Cover your dish snugly with aluminum foil and let it bake in the oven for 35 minutes. This is where the magic happens – the pasta cooks perfectly in the sauce and water mixture. After 35 minutes, take off the foil and give the casserole a good stir. Test the pasta to make sure it’s al dente – that perfect ‘firm but just right’ texture. If it needs a bit more time, don’t hesitate to cover it up and pop it back in the oven. Once the pasta is just right, sprinkle a generous layer of mozzarella cheese over the top. Return the dish to the oven, uncovered this time, for another 5-10 minutes or until the cheese is deliciously melted and the pasta tender. LTKFindsUnder50 LTKHome LTKFamily