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Overnight Meatball Casserole
by Leslie Marshall
serves: 6
  This pasta casserole recipe is so easy to make; and it must be made ahead of time, saving you time in the kitchen. You can use Easy Meatballs instead of the purchased variety if you like.
Prep Time: 15 minutes
Cook Time: 55 minutes
Ingredients:
    16 ounce jar spaghetti sauce
    10-ounce can condensed Cheddar cheese soup
    1-1/2 cups water
    3 cups uncooked mafalda or farfalle pasta
    16 ounce package frozen bell pepper and onion mixture
    16 ounce package frozen precooked meatballs
    2 cups shredded mozzarella cheese
    1/4 cup grated Parmesan cheese
Directions:
  In 2 quart glass baking dish, mix spaghetti sauce, soup and water until blended. Add uncooked noodles, stir-fry mixture and meatballs and stir to coat. Make sure noodles are completely covered with sauce mixture. Cover tightly with foil and refrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees. Bake casserole, covered, for 45 minutes. Uncover, sprinkle with cheese, and bake uncovered 5-10 minutes longer until casserole is bubbly, noodles are tender and cheese is melted.

Note: Since the pasta cooks in the sauce, it will be al dente, that is, still have a bit of texture and firmness in the center. If you prefer pasta softer, then cook it partially, not completely, and drain well before adding to the rest of the ingredients.