Overnight Meatball and Pasta Casserole!

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


1 (14 or 15-oz.) jar tomato pasta sauce

1(10 3/4-oz.) can condensed Cheddar cheese soup

1cup water

6 1/2oz. (3 cups) uncooked mini lasagna noodles (mafalda)

1cup frozen bell pepper and onion stir-fry, larger pieces cut up

1(18-oz.) pkg. frozen cooked Italian meatballs

6oz. (1 1/2 cups) shredded mozzarella cheese

2tablespoons chopped fresh parsley

  • Steps
  • 1 In ungreased 13×9-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.

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