1(7-oz.) pkg. uncooked ready-cut spaghetti (short curved pasta) or elbow macaroni
1(28-oz.) jar spaghetti sauce
12frozen precooked Italian meatballs
2tablespoons shredded fresh Parmesan cheese
2tablespoons finely chopped fresh parsley
1-Grease 12×8-inch (2-quart) baking dish. In greased baking dish, combine uncooked spaghetti, water and spaghetti sauce; mix well. Add meatballs; turn to coat with sauce. (Cover spaghetti completely with sauce.) Cover tightly with foil; refrigerate at least 8 hours or overnight.
2-Heat oven to 350°F. Bake covered for 45 minutes. Uncover; sprinkle with cheese. Bake uncovered for an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley.