1 (14 or 15-oz.) jar tomato pasta sauce
1(10 3/4-oz.) can condensed Cheddar cheese soup
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
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.