Ingredients:
12 frozen Italian-style meatballs (available near other frozen meats or pastas)
4 servings of penne pasta
2 cups good-quality tomato sauce
2 cups shredded or fresh mozzarella
Freshly grated Parmesan, for topping

Directions:
Let meatballs defrost for 1 hour before cooking (the frozen meatballs should be fully cooked upon purchasing). Or, for a quick-thaw method, microwave them for 1 minute.

Preheat the oven to 350. Cook pasta in salted water according to package instructions. While pasta cooks, chop meatballs. Once pasta is cooked, drain it, and add it back into the pot along with the meatballs and sauce. Then, add the shredded mozzarella, tossing quickly so as not to melt it too much in the pot, then transfer the entire mixture to an oven-safe dish. Top it with Parmesan, then bake the dish for 20 minutes.