Make-ahead spaghetti and meatball casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Pkg uncooked spaghetti |
| 1 | cup | Water |
| 28 | ounces | Jar spaghetti sauce |
| 12 | Frozen precooked meatballs | |
| 2 | tablespoons | Shredded parmesan |
| 2 | tablespoons | Finely chopped parsley |
Directions
1. Grease 12x8-inch (2-quart) baking dish. In greased dish, combine spaghetti, water and spaghetti sauce; mix well. Add meatballs; turn to coat wth saice. (Cover spaghetti completely with sauce.) Coer tightly with foil; refrigerate at least 8 hours or overnight.
2. Heat oven to 350 degrees. Bake, covered, for 45 minutes.
3. Uncover baking dish; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until casserole os bubbly and cheese is melted. Sprinkle with parsley.
Nutrition Information Per Serving: 350 Calories, 13 g Fat, 830 mg Sodium recipes taken from Pillsbury Classic Cookbooks magazine.
Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 14, 1998