16 oz uncooked rotini pasta
1 25 oz jar marinara sauce
3 cups water
14 oz pre-cooked miniature meatballs
1 ½ cups grated mozzarella
¼ cup parmesan cheese, grated
¼ cup panko breadcrumbs
Preheat the oven to 425F.
In a 9x13x2 baking dish, stir together the pasta, marinara sauce, water, and meatballs. Cover the dish tightly with aluminum foil and bake for 35 minutes.
Remove from the oven, uncover, and stir.
Toss to combine the cheeses and breadcrumbs. Sprinkle evenly over the casserole. Bake, uncovered, 10 minutes, or until cheese is melted and turned golden brown.
Allow to cool 3-5 minutes before serving.