2 cups shell pasta

1 1/2 pounds frozen meatballs, thawed

6 tablespoons unsalted butter

1/4 + 3 tablespoons all-purpose flour

4 cups of low-sodium beef broth

1/2 cup water

1 tablespoon Worcestershire sauce

1 tablespoon dried parsley

1/2 teaspoon black pepper

1/2 cup heavy cream

Cook the pasta according to the package directions. Drain well and place in a 9×13-inch baking dish.

Add the meatballs to the baking dish nestling them into the pasta.

Preheat the oven to 375º F.

Melt the butter in a large skillet or saucepan over medium heat.​

Add in the flour, stirring constantly. Continue to stir constantly for 2 minutes.

Slowly add in the beef broth and water, while stirring constantly.

Stir in the Worcestershire sauce, parsley, and black pepper. Bring the mixture to a simmer, stirring often.

Reduce the heat to medium-low and stir in the heavy cream. Continue to stir constantly until the mixture thickens, about 10 minutes.

Carefully pour the sauce over the meatballs.

Bake for 30 minutes.