Miracle meatball casserole? Put it together the night before without even cooking the pasta. Yes!
Overnight Meatball and Pasta Casserole
- Prep Time 25 min
- Total 9 hr 10 min
- Ingredients 8
- Servings 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
Instructions
-
Step1In 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.
-
Step2When ready to bake, heat oven to 350°F. Bake casserole, covered, for 45 minutes.
-
Step3Uncover baking dish; sprinkle with cheese and parsley. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.
Nutrition
340
Calories
12g
Total Fat
15g
Protein
43g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1/6 of Recipe
- Calories
- 340
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 25mg
- 8%
- Sodium
- 940mg
- 39%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 7g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 36%
- 36%
- Vitamin C
- 18%
- 18%
- Calcium
- 26%
- 26%
- Iron
- 10%
- 10%
Exchanges:
3 Starch; 1 High-Fat Meat; 1 Fat;Carbohydrate Choice
3
© 2025 ®/TM General Mills All Rights Reserved