Overnight Meatball Casserole

This recipe comes from the 1999 Pillsbury Classic Cookbook.

1 (16-20 ounce) jar spaghetti sauce
1 can condensed Cheddar cheese soup
1 1/2 cups water
3 cups uncooked mafalda pasta (mini lasagna noodles)
1 package frozen bell pepper and onion stir-fry
1 pound frozen fully cooked meatballs (about 32)
2 cups shredded mozzarella cheese

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.

Heat oven to 350 degrees F.

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.