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Overnight Meatball and Pasta Casserole

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By Pillsbury Kitchens
Updated Mar 3, 2005
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Miracle meatball casserole? Put it together the night before without even cooking the pasta. Yes!

Overnight Meatball and Pasta Casserole

  • 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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