Spaghetti & Meatball Casserole
Yield
6 servingsPrep
15 minCook
55 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
spaghetti
uncooked |
|
| 1 | cup |
water
|
|
| 28 | ounces |
spaghetti sauce
|
|
| 12 | each |
italian meatballs
pre-cooked |
* |
| 2 | tablespoons |
Parmesan cheese
fresh, shredded |
|
| 2 | tablespoons |
parsley leaves
fresh, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
spaghetti
uncooked |
|
| 237 | ml |
water
|
|
| 809.2 | ml/g |
spaghetti sauce
|
|
| 12 | each |
italian meatballs
pre-cooked |
* |
| 3E+1 | ml |
Parmesan cheese
fresh, shredded |
|
| 3E+1 | ml |
parsley leaves
fresh, finely chopped |
|
Directions
Grease 12x8 inch baking dish .
In greased dish, combine spaghetti, water and spaghetti sauce, mix well.
Add meatballs, trun to coat 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.
