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Overnight Meatball And Pasta Casserole
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- #50200
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1 jar (14 ounce size) spaghetti sauce
1 can (10.75 ounce size) condensed cheddar cheese soup
1 cup water
3 cups uncooked mini lasagna noodles (mafalda)
1 cup frozen bell pepper and onion stir-fry, large pieces cut up
1 package (16 ounce size) frozen precooked Italian meatballs
1 1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
directions
In ungreased 12 X 8 inch (2 quart) baking dish, combine spaghetti sauce, soup and water; mix well. Stir in uncooked noodles, and bell pepper and onion stir-fry.
Add meatballs; turn to coat with sauce (Noodles should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
When ready to bake, heat oven to 350 degrees F. Bake covered for 45 minutes.
Uncover baking dish; sprinkle with cheese and parsley. Bake uncovered for an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.
added by
Gibbie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 19, 2013
This was so delicious! I used homemade meatballs but that was the only other difference.
December 5, 2011
I can't in good faith give this recipe 5 stars purely on the fact that it uses too many packaged/pre-made ingredients. However, it was tasty :) I really despise using canned/boxed/precooked foods in recipes but I needed a simple recipe that I could make ahead of time. This one fit the bill. I couldn't find mini-lasagna noodles so I used bow-tie pasta. If for some reason you can't make this 8 hours in advance, go ahead and partially cook the pasta before adding it to the casserole. It'll finish cooking while it bakes.