Cheesy Meatball Skillet

CHEESY MEATBALL SKILLET

1 Tbsp. oil, preferably olive
1 large onion, chopped, 1 1/2 cups
1 can (14 1/2 oz.) diced tomatoes with mushrooms and garlic
1 cup marinara pasta sauce from a jar
1 pkg. (12 oz.) fully cooked turkey meatballs
1 1/2 cups elbow pasta
1 cup shredded Italian cheese blend, 4 oz.
Chopped fresh parsley, optional

In large nonstick skillet heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, 2 minutes. Stir in tomatoes with their juice, 1 1/2 cups water and marinara; stir in meatballs. Cover; bring to boil. Stir in pasta; cover. Reduce heat to medium-low. Simmer until pasta is tender, 15 minutes. Uncover; sprinkle with cheese. Let stand 5 minutes before serving. Sprinkle with parsley, if desired. Makes 4 servings.