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Overnight Meatball and Pasta Casserole

Overnight Meatball and Pasta Casserole

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Pillsbury Kitchens

Updated Mar 3, 2005

Overnight Meatball and Pasta Casserole

Overnight Meatball and Pasta Casserole

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Prep Time 25 min
Total 9 hr 10 min
Ingredients 8
Servings 6

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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

Step
1

In 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.
Step
2

When ready to bake, heat oven to 350°F. Bake casserole, covered, for 45 minutes.
Step
3

Uncover 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

*Percent Daily Values are based on a 2,000 calorie diet.

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