Pasta with Meatballs (Baked)

Orange juice and fennel give this quick supper bright, fresh flavor. Chop fennel as you would an onion, or omit it, if desired.

1 (16-oz) pkg penne pasta
1 small sweet onion, chopped
1 medium-size fennel bulb, thinly sliced (optional)
2 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. fennel seeds
4 cups Marinara Sauce
2-14-oz pkg frozen beef meatballs, thawed
1 cup orange juice, freshly squeezed
¾ cup organic chicken broth
1 tsp. orange zest, firmly packed 
1 medium-size red bell pepper, chopped
½ tsp. sea salt
1 cup fresh basil, torn 
1½ (8-oz.) pkg mozzarella cheese slices

Garnish:
fresh basil leaves

Preheat oven to 350°F (180°C).

Prepare pasta according to package directions.

Sauté onion and fennel bulb in hot oil in a Dutch oven over medium heat 8-10 minutes or until tender. Add garlic and fennel seeds, and sauté 1 minute. Stir in marinara sauce and next 6 ingredients; increase heat to medium-high, and bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes.

Remove from heat, and stir in basil, cooked pasta, and salt to taste. Transfer to a lightly greased 13-x9" baking dish. Place dish on an aluminum foil-lined baking sheet. Top with cheese.

Bake for 25 minutes or until bubbly.

Makes 8-10 servings.