Ingredients
1
Handful of shredded mozzarella and provolone
Grated Parmigiano Reggiano
1
small container of store bought basil pesto
Half a bag of already cooked italian meatballs
Directions
1.
Bring a whole pot of water to a boil (salt water and drizzle a little bit of olive oil prior to heating). Preheat oven for meatballs, add rigatoni to boiling water and cook for 10 minutes. Place meatballs on the center rack and cook for 35-40 minutes. Drain pasta and cover with lid. Heat up vodka sauce for three minutes in a covered microwave safe bowl within the last five minutes of the meatballs cooking. Add sauce then mix in handful of shredded mozzarella and provolone, and grated parmigiano reggiano. Stir to melt the cheeses. Add in pesto, and stir until the sauces are evenly incorporated. Sprinkle in Thyme, Rosemary, and Parsley. Add the meatballs, and stir again and serve.
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