Cook pasta just short of package directions for al dente, drain, and return to pot. Drain. Add pasta sauce to pasta & stir. Divide pasta mixture between two aluminum 9×13 baking dishes, add desired amount of meatballs and sprinkle with cheeses.

To Cook w/out Freezing: Bake uncovered at 375 degrees for 25 minutes or until cheese is golden and bubbly.
To Freeze: Cover with foil and place pan on a cookie sheet for a 1/2 hour so it freezes flat. When ready to use, leave foil on and cook from frozen for 45 minutes at 375 degrees. Remove foil and bake until cheese is golden and bubbly, about 15 minutes more.

*This recipe makes {2} 9×13 pans of Penne with Marinara Sauce and Meatballs.