Ingredients
- 12 precooked italian meatballs (frozen)
- 800 ml spaghetti sauce
- 240 ml water
- 200 gr ready spaghetti (uncooked cut)
- 10 gr parmesan cheese
- 3 gr parsley (fresh finely chopped)
Grease 12x8 inch (2 quart) baking dish. In greased dish, combine spaghetti, wate and spaghetti sauce, mix well. Add meatballs, trun to coat with sauce. (Cover spaghetti competely with sauce). Cover tightly with foil. Refrigerate at least 8 hours or overnight. Heat oven to 180ºC . Bake, covered for 45 minutes. Uncover baking dish; sprinkle with cheese; Bake, uncovered an additional 5-10 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley. Per serving; 360 calories, 13 grams fat, 20%CFF, 15 mg. cholesterol, 830 mg. sodium Dietary Exchange: 3 starch, 1 medium-fat meat, -20ºC at. MC formatting by bobbi744@acd.net ICQ#2099532
