Cook pasta as package directs; drain well. Heat oven to 375°F. Have a 21⁄2-qt casserole ready.
Toss pasta, sauce and meatballs in a large bowl to mix. Spread 1⁄2 in the casserole; top with dollops of 1⁄2 the ricotta, then sprinkle with 1⁄2 the Parmesan cheese. Repeat layers once. Cover with lid or foil.
Bake 35 minutes or until hot and edges bubble. Garnish with basil.
calories 610 fat 18g saturated fat 9g cholesterol 77mg sodium 999mg carbohydrate 77g fiber 6g
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