Make-Ahead Spaghetti & Meatball Casserole

Assemble this casserole the night before, slide it in the fridge, and bake it the next day. Dinner handles itself.

The trick is that the spaghetti goes in uncooked. During the overnight soak in the fridge, the dry pasta absorbs the sauce and water mixture, softening gradually so it’s ready to bake without boiling a pot of water first. One cup of water mixed with the jarred sauce provides just enough extra liquid for the pasta to hydrate.

Frozen meatballs go in frozen too. They thaw in the sauce overnight and cook through during the 45-minute covered bake. Make sure the spaghetti is completely submerged in sauce before covering with foil. Any exposed pasta dries out and stays hard.

Uncover for the last 5 to 10 minutes, scatter on Parmesan, and let it get bubbly and golden.

Pro Tips

• Break the spaghetti in half so it fits in the baking dish without sticking up above the sauce line.
• Push the meatballs down into the sauce after arranging them. They need contact with the liquid to thaw and cook evenly.
• Use a tight foil seal. Steam trapped inside is what cooks the pasta. Loose foil lets the moisture escape.

Variations

• Add a layer of shredded mozzarella under the Parmesan for a cheesier baked pasta.
• Use Italian sausage links cut into chunks instead of meatballs.
• Stir in sauteed mushrooms or peppers with the sauce for more vegetables.