Meatball Pasta Bake

Ingredients

• 16 oz. uncooked penne pasta
• 2 Tbsp. olive oil
• 1 small sweet onion, chopped (about 1 cup)
• 1 medium-size fennel bulb, thinly sliced (optional)
• 3 garlic cloves, minced
• 1 tsp. fennel seeds
• 2 (24-oz.) jars marinara sauce
• 2 (14-oz.) pkg. frozen beef meatballs, thawed
• 1 cup fresh orange juice
• ¾ cup chicken broth
• 1 tsp. firmly packed orange zest
• 1 medium-size red bell pepper, chopped
• ½ tsp. kosher salt, plus more to taste
• 1 cup torn fresh basil
• 1½ (8-oz.) pkg. fresh mozzarella cheese slices

Instructions

1. 1Preheat the oven to 350°F and boil the penne pasta according to the package instructions until al dente.
2. 2Warm the olive oil in a Dutch oven over medium heat. Sauté the chopped onion and sliced fennel for 8 to 10 minutes until softened, then stir in the minced garlic and fennel seeds to cook for 1 more minute.
3. 3Pour in the marinara sauce, thawed meatballs, orange juice, chicken broth, orange zest, chopped bell pepper, and a half teaspoon of kosher salt. Turn the heat up to medium-high and bring the mixture to a boil.
4. 4Lower the heat to medium-low, cover the pot, and let it simmer for 10 minutes. Take the pot off the heat and fold in the torn fresh basil, cooked pasta, and additional salt to taste.
5. 5Pour the pasta mixture into a lightly greased 13 by 9-inch baking dish. Set the dish on a baking sheet lined with aluminum foil and arrange the fresh mozzarella slices evenly over the top.
6. 6Bake in the preheated oven for about 25 minutes until the cheese is melted and the sauce is bubbling around the edges.

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