Overnight Meatball Casserole


  • 1 (16-20 ounce) jar spaghetti sauce
  • 1 can condensed Cheddar cheese soup
  • 1 1/2 cups water
  • 3 cups uncooked mafalda pasta (mini lasagna noodles)
  • 1 package frozen bell pepper and onion stir-fry
  • 1 pound frozen fully cooked meatballs (about 32)
  • 2 cups shredded mozzarella cheese


  1. In 2-quart glass baking dish, mix spaghetti sauce, soup and water until blended.
  2. Add uncooked noodles, stir-fry mixture and meatballs and stir to coat. Make sure noodles are completely covered with sauce mixture.
  3. Cover tightly with foil and refrigerate at least 8 hours or overnight.
  4. Heat oven to 350 degrees F.
  5. Bake casserole, covered, for 45 minutes.
  6. Uncover, sprinkle with cheese, and bake uncovered 5-10 minutes longer until casserole is bubbly, noodles are tender and cheese is melted.

Yield: 6 to 8 servings

This recipe comes from the 1999 Pillsbury Classic Cookbook.

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