Make-Ahead Spaghetti and Meatball Casserole

Enjoy this make-ahead spaghetti and meatball casserole - perfect for Italian cuisine. MORE+ LESS-

By Pillsbury Kitchens

May 20, 2013

(7-oz.) pkg. uncooked ready-cut spaghetti (short curved pasta) or elbow macaroni

cup water

(28-oz.) jar spaghetti sauce

frozen precooked Italian meatballs

tablespoons shredded fresh Parmesan cheese

tablespoons finely chopped fresh parsley

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1

Grease 12x8-inch (2-quart) baking dish. In greased baking dish, combine uncooked 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.
2

Heat oven to 350°F. Bake covered for 45 minutes. Uncover; sprinkle with cheese. Bake uncovered for an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley.