Add Roma® Traditional Marinara Sauce to a large pan with beef meatballs then bring to temperature, 160 degrees Fahrenheit. Remove meatballs once hot and reserve for plating.
Add three portions of Roma® gluten free fully cooked penne to marinara sauce. Stir over medium heat until pasta is hot.
Season pasta with salt and pepper to taste.
Equally distribute penne pasta onto three dishes with marinara sauce and four 1 1/2 oz. beef meatballs per plate.
Garnish each plate with 1/2 oz. Roma® grated parmesan cheese and one sprig of Peak® basil.
