Meatball and Pasta Casserole
1 14- or 15-ounce jar tomato pasta sauce
1 10-3/4-ounce can condensed cheddar cheese soup
1 cup water
3 cups uncooked mini lasagna noodles
1/2 cup fresh bell pepper, cut into small pieces
1/2 cup onion, cut into small pieces
1 18-ounce package frozen cooked Italian meatballs
6 ounces shredded mozzarella cheese
In an ungreased 13 by 9 by 2-inch glass baking dish, combine pasta
sauce, soup and water; mix well. Stir in uncooked noodles, bell
pepper and onion. Add meatballs; turn to coat noodles completely
with sauce. Cover tightly with foil; refrigerate overnight.
When ready to bake, heat oven to 350 degrees;
bake covered for 45 minutes. Uncover baking dish, sprinkle with
cheese and bake an additional 10 minutes or until casserole is bubbly.