Overnight Meatball Casserole

Yield: 6 to 8 servings

Ingredients

• 1 (16 to 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

Instructions

1. In a 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 to 10 minutes longer until casserole is bubbly, noodles are tender and cheese is melted.

Attribution

This recipe comes from the 1999 Pillsbury Classic Cookbook.