Categories: Pasta

Ingredients

• 1 (14 or 15-oz.) jar tomato pasta sauce
• 1 (10 3/4-oz.) can condensed Cheddar cheese soup
• 1 cup water
• 6 1/2 oz. (3 cups) uncooked mini lasagna noodles (mafalda)
• 1 cup frozen bell pepper and onion stir-fry, larger pieces cut up
• 1 (18-oz.) pkg. frozen cooked Italian meatballs
• 6 oz. (1 1/2 cups) shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley

Directions

1. In ungreased 13×9-inch (3-quart) glass baking dish, combine pasta sauce, soup and water; mix well. Stir in uncooked noodles, and bell pepper and onion stir-fry. Add meatballs; turn to coat with sauce. (Noodles should be completely covered with sauce.) Cover tightly with foil; refrigerate at least 8 hours or overnight.

2. When ready to bake, heat oven to 350°F. Bake casserole, covered, for 45 minutes.

3. Uncover baking dish; sprinkle with cheese and parsley. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.

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