Best ever Meatball Casserole

Meatball casserole is an easy family favorite. You can even make this one a freezer meal for a quick and easy get together.

Ingredients:

1. oz. package of Farfalle

2. 28 oz. crushed tomatoes

3. 1/2 cup milk, 1/2 cup Heavy cream, and 1/2 cup red wine

4. 2 cups of water

5. 1/2 tsp. onion powder

6. 1 tsp. oregano

7. 1 tsp. salt

8. 2 lbs, of fully cooked meatballs

9. 2 cups of shredded mozzarella

10. Toppings - Parmesan cheese, and fresh chopped herbs (such as basil, oregano, and parsley

Instructions:

Preheat oven to 425 degrees F.

In a 9X13 inch backing dish mix together uncooked pasta, crushed tomatoes, water, milk, cream, wine and meatballs.

Cover tightly with aluminum foil and bake for 40 minutes.

Uncover and stir. Check the pasta for doneness. If it is too hard, cover the dish and return to the oven for a few more minutes.

Sprinkle the mozzarella over the top of the casserole and bake uncovered for 10 minutes until cheese is melted and bubbly,

Allow to cool for 15 minutes before serving. This will allow the sauce to thicken up.

Note: This recipe can be prepared the night before and then baked the next day.

Freezing instructions: Prepare the recipe up to baking. cover with a double layer of foil and freeze up to 3 months. Thaw in the fridge overnight and bake for 1 1/2 hours and uncovered for 15 to 20 minutes longer.