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Make-Ahead Spaghetti & Meatball Casserole

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Submitted by holly may

YIELD

6 servings

PREP

8 hrs

COOK

55 min

READY

9 hrs

Ingredients

7 202.3
OUNCES ML/G SPAGHETTI
packaged, uncooked
1 237
CUP ML WATER
28 809.2
OUNCES ML/G SPAGHETTI SAUCE
jarred
12 12
EACH EACH MEATBALLS
precooked, frozen *
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
shredded
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 429 25% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 109mg 5%
Total Carbohydrate 24g 24%
Dietary Fiber 8g 33%
Sugars g
Protein 23g
Vitamin A 29% Vitamin C 44%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 

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