Layered Meatball Casserole

Paula Deen
Layered Meatball Casserole
Layered Meatball Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2 1/2

    cups prepared spaghetti sauce, divided

  • 1

    (16 oz) pkg. frozen bite-size meatballs, thawed

  • 1

    (.75 oz) pkg. fresh basil leaves

  • 1

    (7 oz) can sliced mushrooms, drained

  • 2

    tomatoes, sliced 1/4-inch thick

  • 1

    cup ricotta cheese

  • 1

    cup sour cream

  • 2

    large eggs

  • 3

    tsp. minced roasted garlic

  • 2

    tsp. salt

  • 2

    tsp. dried oregano

  • 1/2

    (12 oz) pkg. egg noodles, cookes

  • 1 1/2

    cup mozzarella cheese

Directions

Preheat oven to 350. Lightly grease a 2 1/2-quart baking dish. Spread 1 cup spaghetti sauce over bottom of baking dish. Place meatballs on top of sauce. Layer basil, mushrooms, and tomatoes. In a medium bowl, whisk together ricotta, sour cream, eggs, and remaining 1 1/2 cups spaghetti sauce. Stir in garlic, salt, oregano, and prepared noodles. Pour mixture over layered ingredients in baking dish. Top with cheese. Bake for 55 mins. to 1 hour or until bubbly. Garnish with fresh parsely if desired.

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