Ingredients:

• 1 lb Fiorfiore Fusilli Pasta
• 1 jar Fiorfiore Marinara Pasta Sauce
• 2 cups Mozzarella cheese, shredded
• 12-6 Meatballs (store-bought or homemade)

Instructions:

1. Boil a large pot of salted water and cook the Fiorfiore Fusilli until al dente (about 10–12 minutes).
2. Drain the pasta, toss with a drizzle of olive oil to prevent sticking, and set aside.
3. If using store-bought meatballs, heat them in a skillet or microwave according to package instructions.
4. For homemade meatballs, roll a mixture of ground meat, breadcrumbs, egg, and seasoning into small balls and bake at 400°F for 15–20 minutes or pan-fry until fully cooked.
5. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
6. Spread half of the cooked Fusilli in an even layer in the baking dish.
7. Pour half of the Marinara Sauce over the pasta and mix gently to coat.
8. Add half of the meatballs on top of the sauced pasta and sprinkle with 1 cup of mozzarella cheese.
9. Repeat the layers with the remaining Fusilli, Marinara Sauce, meatballs, and mozzarella.
10. Cover the dish with foil and bake for 20 minutes.
11. Remove the foil and bake uncovered for another 10–15 minutes, or until the cheese is melted and bubbly.
12. Let the bake cool for 5 minutes before serving. Garnish with fresh parsley or basil for a pop of color.