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Easy to make a day ahead of time and bake when needed. Adapted from southernliving.com
Preheat the oven to 350°. Prepare pasta according to package directions.
Sauté onion and fennel bulb in hot olive oil in a Dutch oven over medium heat for 8 to 10 minutes or until tender. Add garlic and fennel seeds, and sauté 1 minute. Stir in marinara sauce, tomatoes, meatballs, orange juice, chicken broth, orange zest, red bell pepper and salt. Increase heat to medium-high, and bring to a boil. Reduce heat to medium-low; cover and simmer for 10 minutes. Remove from heat, and stir in basil, cooked pasta, and salt to taste.
Transfer to a lightly greased 13- x 9-inch baking dish. Place the dish on an aluminum foil-lined baking sheet. Top with cheese. Bake at 350° for 25 minutes or until bubbly.
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