Categories: Pasta
Ingredients
- 24 oz. jar tomato basil pasta sauce
- 12 oz. package frozen meatballs, thawed
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 garlic clove, minced
- 1 tbsp. chopped fresh oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded fontina or mozzarella, divided
- 1 cup grated Parmesan
- 16 oz. penne, cooked as directed
- Garnish: chopped fresh oregano
Directions
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Preheat oven to 375.
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In a medium saucepan, bring pasta sauce and meatballs to a boil over medium heat; reduce heat, and simmer for 15 minutes, stirring occasionally.
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In a medium saucepan, melt butter over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk, garlic, oregano, salt and pepper until smooth; cook, whisking frequently, until mixture thickens, 5-7 minutes. Whisk in 1 cup fontina or mozzarella and Parmesan until melted. Remove from heat; stir in cooked pasta until well combined. Spoon mixture into a 13×9-inch baking dish. Top with meatballs and sauce.
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Bake until bubbly, 20-25 minutes. Sprinkle with remaining 1/2 cup fontina or mozzarella. Let stand for 10 minutes before serving. Garnish with oregano.