Overnight Meatball and Pasta Casserole
1 (14 oz) jar spaghetti sauce
1 (10 3/4 oz) can condensed cheddar cheese soup
1 cup water
6 1/2 ounces (3 cups) uncooked mini lasagna noodles
1 cup frozen bell pepper and onion stir fry, OR 1/2 c. each fresh sautéed
1 (16 oz) pkg. frozen meatballs, precooked
6 oz (1 1/2 cups) shredded Mozzarella Cheese
2 Tablespoons chopped fresh parsley
In an ungreased 12x8 inch casserole (2 qt) baking dish, combine spaghetti sauce,
soup and water; mix well. Stir in uncooked noodles and bell pepper and onion.
Add meatballs and stir to coat with sauce.
Noodles should be completely covered with sauce and cover tightly with foil;
refrigerate at least 8 hours or overnight.
When ready to bake heat oven to 350 and bake uncovered for 45 minutes.
Uncover baking dish and sprinkle with cheese and parsley.
Bake uncovered for an additional 5 to 10 minutes or until casserole
is bubbly and cheese is melted.
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