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Overnight Baked Spaghetti
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- #10083
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 package (7 ounce size) spaghetti (cooked until just al dente)
1 cup water
1 jar (28 ounce size) spaghetti sauce
12 frozen precooked Italian meatballs
2 tablespoons shredded fresh parmesan cheese
2 tablespoons finely chopped fresh parsley
directions
Grease 12X8 inch (2qt) baking dish. In greased dish, combine spaghetti, water and sauce, mix well. Add meatballs, turn to coat with sauce. Cover spaghetti completely with sauce. Cover tightly with foil, refrigerate at least 8 hours or overnight.
Heat oven to 350 degrees F. Bake covered for 45 minutes.
Uncover baking dish, sprinkle with cheese. Bake uncovered an additional 5 to 10 minutes until bubbly and cheese is melted. Sprinkle with parsley.
nutrition data
362 calories, 15 grams fat, 48 grams carbohydrates, 11 grams protein per serving.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
April 20, 2008
Very good...very easy to prepare! Remember, though, that the meatballs should be added from frozen otherwise they overcook and can be a bit rubbery. Thanks!