Overnight Meatball Casserole

* 16 ounce jar spaghetti sauce
* 10-ounce can condensed Cheddar cheese soup
* 1-1/2 cups water
* 3 cups uncooked mafalda or farfalle pasta
* 16 ounce package frozen bell pepper and onion mixture
* 16 ounce package frozen precooked meatballs
* 2 cups shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese

Preparation:
In 2 quart glass baking dish, mix spaghetti sauce, soup and water until blended. Add uncooked noodles, stir-fry mixture and meatballs and stir to coat. Make sure noodles are completely covered with sauce mixture. Cover tightly with foil and refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees. Bake casserole, covered, for 45 minutes. Uncover, sprinkle with cheese, and bake uncovered 5-10 minutes longer until casserole is bubbly, noodles are tender and cheese is melted. Serves 6 to 8