Ingredients Jump to Instructions ↓

  1. 16 ounce jar spaghetti sauce 10-ounce can condensed Cheddar cheese soup

  2. 1-1/2 cups water

  3. 3 cups uncooked mafalda or farfalle pasta

  4. 16 ounce package frozen bell pepper and onion mixture

  5. 16 ounce package frozen precooked meatballs

  6. 2 cups shredded mozzarella cheese

  7. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In 2 quart glass baking dish, mix spaghetti sauce, soup and water until blended. Add uncooked noodles, stir-fry mixture and meatballs and stir to coat. Make sure noodles are completely covered with sauce mixture. Cover tightly with foil and refrigerate at least 8 hours or overnight. Preheat oven to 350 degrees. Bake casserole, covered, for 45 minutes. Uncover, sprinkle with cheese, and bake uncovered 5-10 minutes longer until casserole is bubbly, noodles are tender and cheese is melted. Serves 6 to 8 Note: Since the pasta cooks in the sauce, it will be al dente, that is, still have a bit of texture and firmness in the center. If you prefer pasta softer, then cook it partially, not completely, and drain well before adding to the rest of the ingredients.


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