Irresistible Stove-Top Pasta with Creamy Marinara and Cheesy Meatballs

Ingredients

- 1 pound frozen meatballs
- 1 jar (24 oz) Rao’s Creamy Marinara sauce
- 8 ounces bronze die-cut pasta
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup Asiago cheese, shredded
- 1/2 cup Mascarpone cheese
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- Salt and pepper to taste

Instructions

1. Prepare the Pasta:
Bring a large pot of salted water to a boil over medium-high heat. Add the bronze die-cut pasta and cook until al dente, about 8 minutes. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.

2. Cook the Meatballs:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the frozen meatballs and cook until fully heated through and browned on all sides, about 15 minutes.

3. Make the Sauce:
Pour the Rao’s Creamy Marinara sauce into the skillet with the meatballs. Stir occasionally and let the sauce simmer for 5 minutes, allowing the flavors to meld together.

4. Combine Pasta and Sauce:
Lower the heat to low and add the cooked pasta to the skillet. Add the reserved pasta water gradually to achieve the desired sauce consistency.

5. Add Cheeses and Basil:
Gently fold in the Mascarpone cheese until melted and creamy. Sprinkle the freshly chopped basil and Asiago cheese over the pasta. Stir to combine and cook for another 2 minutes to blend all ingredients.

6. Final Touches:
Season with salt and pepper to taste. Turn off the heat and top the dish with grated Parmesan cheese.

7. Serve:
Transfer the pasta and meatballs to a serving platter. Garnish with extra basil if desired. Serve immediately while hot.

Total Time

PT40M
40 minutes

Type of Dish

Dinner

Keywords

gourmet pasta, creamy marinara, stove-top recipe, meatball pasta, basil dish, Asiago cheese, Rao's sauce, quick dinner, Italian dinner, cheesy pasta

Recipe Yield

Feeds 4 adults

Calories

1350 calories

#PastaLovers #ItalianCuisine #EasyDinner #CheesyGoodness #QuickDinnerRecipe