1 jar (14 or 15-oz) tomato pasta sauce
1 can (10 � -oz) condensed Cheddar cheese soup
1 cup water
3 cups uncooked mini lasagna noodles (mafalda) (about 6-oz)
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag), larger
pieces cut up
1 bag (16-oz) frozen cooked Italian meatballs (about 32 meatballs)
1 � cups shredded mozzarella cheese (6-oz)
2 T chopped fresh parsley
In ungreased 13x9" glass baking dish, mix pasta sauce, soup and water. Stir in uncooked noodles, and bell pepper and onion stir-fry. Add meatballs; turn to coat with sauce. (Noodles should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight. When ready to bake, heat oven to 350 degrees. Bake covered 45 minutes. Uncover; sprinkle with cheese and parsley. Bake uncovered 5-10 minutes longer or until mixture is bubbly and cheese is melted.
