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I'm curious for any tips to thicken up your typical glass jar pasta/marinara sauce (Rao's, Classico, etc.). Would corn starch do the trick without changing the flavor too much? Mine always comes out too thin and would like to thicken it up more. I appreciate any cooking tips in this regard.

For 1.5 pounds of rolled italian meatballs what oven temp. and oven time would you generally use? I know oven temps. vary but still curious on this one. I roll my meatballs about a medium size as well. Thanks for any guidance.