super simple eye talian meatball casserole

Ingredients

12 large meatballs (Italian sausage or ground beef, can use more to suit family needs and size of meatballs)
16 ounces tomato sauce
16 ounces crushed tomatoes (or use fresh cut up)
1 (6 ounce) can tomato paste
1 medium chopped onion
1 jalapeno pepper (optional)
1⁄4 cup water
boiling water
1 tablespoon basil
1 tablespoon oregano
1 teaspoon salt
1 tablespoon garlic powder (I use more- we love garlic, fresh garlic can be substituted)
8 ounces shredded mozzarella cheese
4 ounces shredded mozzarella cheese
16 ounces ziti pasta (any pasta with a grab- ridges to hold sauce)

If meatballs are frozen, thaw in microwave to just warmed.
Put tomato sauce, crushed tomatoes tomato paste, chopped onion, jalapeno pepper, 1/4 cup water, 8 oz of cheese, and seasonings in a 9 x 13 casserole dish and blend together.
In the meantime, boil water and make noodles to al dente.
Drain noodles, add to casserole dish and blend in, making sure sauce covers all the noodles.
Add meatballs and gently blend in cheese.
Sprinkle 4 oz of cheese on top, covering casserole dish.
Put in oven at 350°F for 30 minutes.
Check for burning of cheese (may cover with aluminum foil gently to prevent some burning or browning of cheese).
Cooking is to warm through and through and to melt cheese. If your oven cooks hot or altitude is high, adjust time in oven.
I have also made this in a smaller casserole dish and microwaved for a faster dinner in less than 20 minutes.
May substitute cheese flavors such as Fiesta blend, Taco blend to give another flavor.
Measurements are not exact on spices as I eyeball them, cheese is a few handfuls in the dish and 1 handful on top.
My meatballs are Italian sausage meatballs but can be turkey, ground beef or a mixture of any kind.