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Make-Ahead Spaghetti and Meatball Casserole

Make-Ahead Spaghetti and Meatball Casserole
  • Prep 15 min
  • Total 9 hr 0 min
  • Ingredients 6
  • Servings 6
Enjoy this make-ahead spaghetti and meatball casserole - perfect for Italian cuisine.
Updated May 20, 2013

Ingredients

  • 1 (7-oz.) pkg. uncooked ready-cut spaghetti (short curved pasta) or elbow macaroni
  • 1 cup water
  • 1 (28-oz.) jar spaghetti sauce
  • 12 frozen precooked Italian meatballs
  • 2 tablespoons shredded fresh Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
4g
20%
Cholesterol
15mg
5%
Sodium
720mg
30%
Total Carbohydrate
38g
13%
Dietary Fiber
4g
16%
Sugars
1g
Protein
11g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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