1 quart of Italian Tomato Sauce, see recipe here
16 large Italian-Style Meatballs, see recipe here
½ cup freshly grated Parmesan cheese
¼ pound shredded mozzarella
¼ pound provolone cheese, cut into small pieces
Pasta of your choice
Preheat oven to 375 degrees F.
Cook pasta according to box directions.
Heat tomato sauce in a sauce pan and hold.
Heat meatballs in the microwave if cold.
Line the bottom of a 9×9-inch casserole dish with about 1 ½ cups tomato sauce.
Lay the meatballs 4×4 into the prepared casserole dish and top with another 1 ½ cups sauce then sprinkle on the Parmesan.
Mix the mozzarella and provolone together and spread over the top of the meatballs and sauce and bake for ten minutes to heat through and melt the cheese. Finish under the broiler to brown if desired.
Serve with cooked pasta mixed with the remaining sauce and additional Parmesan cheese.
Keywords: meatballs, Parmesan