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Overnight Meatball and Pasta Casserole

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Overnight Meatball and Pasta Casserole
  • Prep Time 25 min
  • Total Time 9 hr 10 min
  • Servings 6
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Miracle meatball casserole? Put it together the night before without even cooking the pasta. Yes!

Ingredients

1
(14 or 15-oz.) jar tomato pasta sauce
1
(10 3/4-oz.) can condensed Cheddar cheese soup
1
cup water
6 1/2
oz. (3 cups) uncooked mini lasagna noodles (mafalda)
1
cup frozen bell pepper and onion stir-fry, larger pieces cut up
1
(18-oz.) pkg. frozen cooked Italian meatballs
6
oz. (1 1/2 cups) shredded mozzarella cheese
2
tablespoons chopped fresh parsley

Directions

  • 1 In ungreased 13x9-inch (3-quart) glass baking dish, combine pasta 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.
  • 2 When ready to bake, heat oven to 350°F. Bake casserole, covered, for 45 minutes.
  • 3 Uncover baking dish; sprinkle with cheese and parsley. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
340
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
18%
(
Saturated Fat
5g
25%
)
Cholesterol
25mg
8%
Sodium
940mg
39%
Total Carbohydrate
43g
14%
(
Dietary Fiber
2g
8%
,
Sugars
7g
)
Protein
15g
Daily Value*:
Vitamin A
36%
36%
Vitamin C
18%
18%
Calcium
26%
26%
Iron
10%
10%
Exchanges:
3 Starch; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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