Make-Ahead Spaghetti & Meatball Casserole
Yield
6 servingsPrep
8 hrsCook
55 minReady
9 hrsLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
spaghetti
packaged, uncooked |
|
| 1 | cup |
water
|
|
| 28 | ounces |
spaghetti sauce
jarred |
|
| 12 | each |
meatballs
precooked, frozen |
* |
| 2 | tablespoons |
Parmesan cheese
shredded |
|
| 2 | tablespoons |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
spaghetti
packaged, uncooked |
|
| 237 | ml |
water
|
|
| 809.2 | ml/g |
spaghetti sauce
jarred |
|
| 12 | each |
meatballs
precooked, frozen |
* |
| 3E+1 | ml |
Parmesan cheese
shredded |
|
| 3E+1 | ml |
parsley leaves
finely chopped |
|
Directions
Grease 12 x 8-inch (2-quart) baking dish .
In greased dish, combine 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.
Heat oven to 350℉ (180℃).
Bake, covered, for 45 minutes.
Uncover baking dish; sprinkle with cheese.
Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.
Sprinkle with parsley.
