Make-Ahead Spaghetti and Meatball Casserole Recipe

INGREDIENTS:

 

1 (7-oz.) pkg. uncooked ready-cut spaghetti (short curved pasta) or elbow macaroni

1 cup water

1 (28-oz.) jar spaghetti sauce

12 frozen precooked Italian meatballs

2 tablespoons shredded fresh Parmesan cheese

2 tablespoons finely chopped fresh parsley

 

DIRECTIONS:

 

1. Grease 12x8-inch (2-quart) baking dish. In greased baking dish, combine uncooked spaghetti, water and spaghetti sauce; mix well. Add meatballs; turn to coat with sauce. (Cover spaghetti completely with sauce.) Cover tightly with foil; refrigerate at least 8 hours or overnight.

 

2. Heat oven to 350°F. Bake covered for 45 minutes. Uncover; sprinkle with cheese. Bake uncovered for an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley.

 

 

Done