In a large pot of boiling water, cook the penned for 9-10 minutes or until all dente. Drain pasta and pour into a large bowl.

Gently toss pasta, 1 cup each of mozzerella and parmesan cheese, 4-5 cups of marinera and meatballs together.

Pour into a greased 9×13 pan.

Top with remaining 1/4 cup each of mozzerella and parmesan cheese.

Cover with foil and bake at 350°F for 20-25 minutes.

Remove foil and finish cooking or another 5-10 minutes, until cheese is melted and sauce is bubbly.