Layered meatball casserole

0 likes 0 comments Recipe by Judy Walton

Ingredients

2 ½ cups prepared spaghetti sauce, divided 1 (16 oz.) pkg. frozen bite-sized meatballs, thawed 1 (.75 oz.) pkg. fresh basil leaves 1 (7 oz.) can sliced mushrooms, drained 2 tomatoes, sliced ¼ inch thick 1 cup ricotta cheese 1 cup sour cream 1 large eggs 3 tsp. minced roasted garlic 2 tsp. salt 2 tsp. dried oregano ½ (12 oz.) pkg. egg noodles, cooked 1 ½ cup mozzarella cheese Garnish fresh parsley

Directions

1. Preheat oven to 350. Lightly grease a 2 ½ 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 ½ 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 minutes to 1 hour, or until bubbly. Garnish with fresh parsley, if desired. *Can be made ahead and frozen. When ready to serve, thaw in refrigerator and bake as directed.

main courses, meats December 08, 2013 14:38