Overnight Meatball and Pasta Casserole
by cathyob
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INGREDIENTS
- 15 ounces Pasta Sauce
- 1 can Cheddar Cheese Soup
- 1 cup Water
- 4 cups Mafalda Pasta
- 16 ounces Mini Meatballs
- 1 1/2 cups Mozzarella Cheese ; Shredded
- 2 tablespoon parsley
INSTRUCTIONS
In ungreased 13X9 inch glass baking dish, mix pasta sauce, soup and water. Stir in uncooked noodles. Add meatballs, turn to coat with sauce.
Cover tightly with foil; refrigeratore at least 8 hours or overnight
When ready to bake, heat oven to 350 degrees.Bake covered for 45 minutes.
Uncover; sprinkle with cheese and parsley. Bake uncovered 10 minutes longer or until mixture is bubbly and cheese is melted.
NOTES
cathyob
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (384g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 661 | ||
| Calories from Fat: 354 (54%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 39.4g | 52 % | |
| Saturated Fat 18.4g | 92 % | |
| Monounsaturated Fat 4.9g | ||
| Polyunsanturated Fat 1.7g | ||
| Cholesterol 121.1mg | 37 % | |
| Sodium 6380.3mg | 220 % | |
| Potassium 610.9mg | 16 % | |
| Total Carbohydrate 27.5g | 8 % | |
| Dietary Fiber 4.3g | 17 % | |
| Sugars, other 23.2g | ||
| Protein 45.1g | 64 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 661
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