Heat oven to 350°.
Here's all you'll need. Sugar, Burgundy and Mozzarella not pictured since they're all optional.
Uncooked Marinara Sauce.
Add beef broth and quality Burgundy to your Marinara to thin it a bit. While baking meatballs, simmer your sauce. They should take the same amount of time to cook.
Uncooked Italian meatballs - hand rolled on tinfoil.
Fully baked meatballs at 350° for 30 minutes.
Start your noodle boil 15 minutes into your marinara simmer. Boil your noodles with a dash of salt and a dash olive oil and boil as per manufactures directions. Usually only 9 minutes.
Drained noodles with garlic butter [or olive oil] mixed in. Tonight was garlic butter. It's a great way to keep them fresh and toothy!
Toast your 2" thick sliced French bread at 350° [butter side down] in the last 5 minutes of your meatball bake. You'll want the outside of your bread crispy and the inside, fluffy and absorbent to soak up your delicious Marinara Sauce.
Place garlic butter coated noodles in bowl. Add sauce and meatballs and garnish with Parmasean Cheese, Mozzarella Cheese and Tabasco Sauce. [here in new mexico we tend to put tabasco on everything!]
These really do make great next day work or school lunches!
Serve with thick slices of garlic french bread. Enjoy!
