INGREDIENTS

• 1 can (28 oz.) crushed tomatoes
• 1 jar (24 oz.) marinara sauce
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 3 teaspoons balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt & pepper to taste
• 2 teaspoons cornstarch
• 2 packages (16 oz.) frozen meatballs
• 8 oz. rotini pasta
• 1/2 cup parmesan cheese, grated
• 1 cup milk

PREPARATION

1. Add crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar, and seasonings to a large skillet. Heat on medium high and bring to a boil, then reduce to a simmer.
2. Add meatballs to the skillet, cover, and cook for 8 minutes.
3. Add pasta to the skillet and cook for 10-12 minutes.
4. Remove the skillet from heat, discard bay leaf, and stir in parmesan cheese and milk.
5. Serve up hot with extra cheese and fresh parsley for garnish!