SPAGHETTI AND MEATBALL CASSEROLE
7-oz spaghetti, uncooked
1 cup water
28-oz spaghetti sauce
12 each Italian meatballs, precooked
2-tbsp. Parmesan cheese, fresh, shredded
2-tbsp. parsley, fresh, finely chopped
Grease 12-x-8-inch baking dish.
In a greased dish, combine spaghetti, water and spaghetti sauce, mix well.
Cover tightly with foil.
Refrigerate at least 8 hours or overnight.
Heat oven to 350^.
Bake, covered for 45 minutes.
Uncover baking dish, sprinkle with cheese, and bake uncovered.
An additional 5-10 minutes or until casserole is bubbly and cheese is melted.
Sprinkle with parsley.
Yield: 6 servings.
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