Spaghetti & Meatball Casserole
Submitted by pelin
Make-ahead spaghetti and meatball casserole that assembles in 15 minutes with uncooked pasta. Refrigerate overnight, bake the next day, and enjoy bubbly, cheesy comfort food.
YIELD
6 servingsPREP
15 minCOOK
55 minREADY
1 hrsMeal prep meets comfort food in the best possible way.
Uncooked spaghetti goes straight into a baking dish with jarred sauce, water, and pre-cooked meatballs. That’s it. No boiling, no browning, no extra pots to wash.
Everything refrigerates overnight, and the pasta slowly absorbs the sauce as it sits. The next day, just pop it in the oven until it’s bubbly and the Parmesan on top turns golden.
This is the recipe for busy people who still want to put a real dinner on the table.
Kitchen Tips
- Don’t skip the overnight rest. The uncooked spaghetti needs that time to hydrate in the sauce. Baking it straight away will leave you with crunchy noodles.
- Cover tightly with foil for the first 45 minutes. The steam trapped inside is what cooks the pasta through evenly.
- Use a good jarred sauce since it’s doing double duty as both the cooking liquid and the flavor base. A chunky marinara with visible herbs works well here.
Ingredients
Directions
Grease 12×8 inch baking dish .
In greased dish, combine spaghetti, water and spaghetti sauce, mix well.
Add meatballs, trun to coat with sauce.
Cover tightly with foil.
Refrigerate at least 8 hours or overnight.
Heat oven to 350℉ (180℃).
Bake, covered for 45 minutes.
Uncover baking dish, sprinkle with cheese; Bake, uncovered an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.
Sprinkle with parsley.
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