Print Recipe

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.

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.