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Add a photoEasy Overnight Meatball Casserole is a busy cook’s dream because it comes together in minutes and then hangs out in the fridge overnight to work its’ magic. Then, when you get home after a busy day, just pop it in the oven and let it bake until the pasta is tender and the cheeses are melted and golden brown, while you help the kids with homework, pack lunches, etc. It couldn’t be easier and your family will love it!
Servings: 6-8
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Ingredients
- 1 (16 oz.) jar spaghetti sauce
- 1 (10 oz). Can condensed Cheddar cheese soup
- 1-1/2 cups water
- 3 cups uncooked pasta such as Farfalle (bowties) or Mafalda (mini lasagna)
- 1 (16 oz.) package frozen bell peppers and onion stir fry
- 1 lb. pkg. frozen cooked meatballs
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Directions
- Spray a 2-quart baking dish with cooking spray.
- In a large bowl, combine spaghetti sauce, soup and water until blended.
- Add pasta, peppers and onion mixture, and meatballs, stirring to combine.
- Pour mixture into prepared baking dish, making sure pasta is completely covered with sauce. Cover tightly with foil and refrigerate for at least 8 hours or overnight.
- Preheat oven to 350 degrees. Bake casserole, covered for 45 minutes.
- Uncover and sprinkle with cheeses, and bake, uncovered 5 to 10 minutes longer until casserole is bubbly, noodles are tender, and cheese is melted and lightly brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 6 servings | |
| Calories 851 | |
| Calories from Fat 225 | 26% |
| Total Fat 25.17g | 31% |
| Saturated Fat 10.48g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 885mg | 37% |
| Potassium 904mg | 26% |
| Total Carbs 104.08g | 28% |
| Dietary Fiber 7.1g | 24% |
| Sugars 12.71g | 8% |
| Protein 48.1g | 77% |
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