Tuesday, July 21, 2015

Meatball Casserole


2 1/2 cups prepared spaghetti sauce, divided
1 (16 ounce) packages frozen meatballs, bite-size and thawed
1 (3/4 ounce) package fresh basil leaf, chopped
1 (7 ounce) cans sliced mushrooms, drained
2 tomatoes, sliced 1/4-inch thick
1 cup ricotta cheese
1 cup sour cream
2 large eggs
3 teaspoons roasted garlic, minced
2 teaspoons salt
2 teaspoons dried oregano
0.5 (12 ounce) packages egg noodles, cooked
1 1/2 cups mozzarella cheese or 1 1/2 cups provolone cheese, shredded
fresh parsley, garnish (optional)


Preheat oven to 350 degrees; 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, 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 minutes to 1 hour, or until bubbly.
Garnish with fresh parsley, if desired.


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