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Overnight Meatball and Pasta Casserole ~ Serves 8
Ready in over 5 hrs

14 ounce jar spaghetti sauce
10.75 ounce can condensed cheddar cheese soup
1 cup water
3 cups uncooked mini lasagna noodles (Mafalda) ~ or other pasta of choice
1 cup frozen bell pepper and onion stir-fry, large pieces cut up
16 ounce package frozen precooked Italian meatballs
1 1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley

In ungreased 12 x 8 inch (2 quart) baking dish, combine spaghetti 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.
When ready to bake, heat oven to 350 degrees F. Bake covered for 45 minutes.
Uncover baking dish; sprinkle with cheese and parsley. Bake uncovered for an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.


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