Dump and Go Meatball Lasagna

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8 oz uncooked campanelle pasta (about 2 3/4 cups)
24 frozen cooked Italian-style meatballs
1 jar tomato basil pasta sauce (or homemade/your favorite)
1 1/2 cups water
1/2 teaspoon Italian seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
Jazz it up by adding some of your favorites: garlic, basil, olives, mushrooms

Heat oven to 375°F. Spray 13" x 9" glass baking dish with cooking spray.

In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.

Bake uncovered 6-7 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.

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