8 oz. pasta
(any type: campanile, pappardelle, penne rigate, orecchiette)

22 oz. bag of frozen small Italian style meatballs
25.5 oz. jar of favorite tomato pasta sauce
1 1/2 cups water
1 tsp. Italian seasoning

1 tsp. Oregano powder
1 tsp. dried Oregano leaves
2 cups shredded Mozzarella cheese


Heat oven to 375 degrees. Spray 13 x 9-inch baking dish with cooking spray.

Mix all ingredients (except cheese) and pour into prepared dish. Cover tightly with aluminum foil. Bake 40 minutes. Remove dish from oven; uncover and stir to thoroughly combine ingredients. Sprinkle cheese on top and bake an additional 5-10 minutes longer or until pasta is tender and cheese is melted.

Note: I want to try this in my slow cooker!

About Layne Prescott

Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.

Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.

Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.