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Spaghetti & Meatball Casserole

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Submitted by pelin

YIELD

6 servings

PREP

15 min

COOK

55 min

READY

1 hrs

Ingredients

7 202.3
OUNCES ML/G SPAGHETTI
uncooked
1 237
CUP ML WATER
28 809.2
OUNCES ML/G SPAGHETTI SAUCE
12 12
EACH EACH ITALIAN MEATBALLS
pre-cooked *
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
fresh, shredded
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, finely chopped

Directions

Grease 12×8 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 286 25% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 73mg 3%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 22%
Sugars g
Protein 15g
Vitamin A 20% Vitamin C 29%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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