Saturday, October 22, 2011

Overnight Meatball and Pasta Casserole

Here is a great recipe that you fix the night before and refrigerate, then just pop into the oven to cook. Great for those busy days when you want something filling yet easy. And best of all it's one dish!!!



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


In ungreased 13 x 9 inch 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.

When ready to bake, heat oven to 350 degrees F.  Bake casserole covered, for 45 minutes.

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.

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