1 package Ronzoni Homestyle Fettuccine
1 package Mama Lucia’s Italian Style Meatballs
1 jar of Bertolli Vineyard Marinara w/Merlot
1/2 cup Sundried Tomato & Basil cream cheese spread
1 cup shredded Colby Jack cheese
1 cup finely shredded Parmesan cheese (extra for serving)
Julienned Basil for serving
Preheat oven to 350 degrees.
Cook fettuccine according to directions.
Heat meatballs in Marinara.
Toss fettuccine with cream cheese spread & Colby Jack cheese.
Toss with meatballs & Marinara.
Place in buttered 9” square casserole dish.
Top with finely shredded Parmesan.
Cover with foil & bake for 45 minutes. Uncover the last 10 minutes.
Garnish with additional Parmesan & fresh basil.
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