With this recipe, it's as easy as dump and bake. There's no need to pre-cook your noodles or any other ingredients.

Ingredient :

• Cooking spray

• 1 (16-oz.) package frozen fully-cooked meatballs, thawed

• 1 (16-oz.) package uncooked fusilli pasta

• 1 (24-oz.) jar marinara sauce

• 2 cups chicken broth

• 1 cup whole milk

• 3 Tbsp. chopped fresh basil, divided

• 1/2 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 2 cups shredded mozzarella cheese

• 1/2 cup shredded Parmesan cheese

Directions :

Prepare oven and baking dish:

Preheat the oven to 425°F. Prepare a 13- x 9-inch broiler safe baking dish with cooking spray.

Add ingredients to baking dish, and bake:

In prepared dish, combine the meatballs, pasta, marinara sauce, broth, milk, 2 tablespoons of chopped basil, salt, and pepper. 

Cover the casserole tightly with aluminum foil and bake for 40 minutes.

Check pasta:

Carefully remove the dish from the oven, stir, and check the pasta for doneness. It should be al dente (almost entirely cooked, but still a little firm). If not cooked enough, cover the dish and return to the oven for an additional 5 to 10 minutes until the pasta is cooked through.

Add cheese:

Remove the dish from the oven, and sprinkle the mozzarella, Parmesan, and remaining 1 tablespoon basil over the top. Bake, uncovered, until the cheese is melted, about 5 minutes.

Broil topping:

If desired, for a crispier cheese topping, broil the casserole for 1-3 minutes until browned.