7 ounce pkg. uncooked ready-cut spaghetti -- (short curved pasta)

OR elbow macaroni 1 cup water

28 ounce jar spaghetti sauce

12 frozen precooked Italian meatballs

2 tablespoons Parmesan cheese -- (fresh) shredded

2 tablespoons fresh parsley -- finely chopped

Grease 12x8" (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 350 f. 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, 1 fat. MC formatting by bobbi744@acd.net ICQ#2099532