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Overnight Meatball and Pasta Casserole

Name: Overnight Meatball and Pasta Casserole
Prep time: 25 min
Total time: 9 h 10 min
Yield: 6
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

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Prep 25 min
Total 9 hr 10 min
Servings 6

Miracle meatball casserole? Put it together the night before without even cooking the pasta. Yes! MORE+ LESS-

By Pillsbury Kitchens

Updated March 3, 2005

Ingredients

(14 or 15-oz.) jar tomato pasta sauce

(10 3/4-oz.) can condensed Cheddar cheese soup

cup water

6 1/2

oz. (3 cups) uncooked mini lasagna noodles (mafalda)

cup frozen bell pepper and onion stir-fry, larger pieces cut up

(18-oz.) pkg. frozen cooked Italian meatballs

oz. (1 1/2 cups) shredded mozzarella cheese

tablespoons chopped fresh parsley

Steps

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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.