1 28-oz. jar spaghetti sauce
1-1/2 cups water
1 lb. frozen fully cooked meatballs
2 handfuls spaghetti pasta, broken in half
1 cup grated Parmesan cheese
In 12" skillet, combine spaghetti sauce and water and stir to combine.
Bring to a boil. Add meatballs and spaghetti. Stir well, making sure spaghetti is under the sauce. Cover, reduce heat and simmer for 20-25 minutes, stirring frequently. You may add more water if the mixture appears to be too dry. Cook until spaghetti is al dente. Serve with cheese.
p.s. - as with almost everything I cook, I'm a huge proponent of being over-generous with the cheese... dump it on! (Bad habit I learned in Wisconsin.) Enjoy, Friends!
Edited by Bubs McGee, 10 October 2011 - 04:29 PM.