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Layered Meatball Casserole
Cooking with Paula Deen
, Jul/Aug 2007
2 1/2 cups prepared spaghetti sauce, divided
1 (16-ounce) package frozen bite-size meatballs, thawed
1 (.75-ounce) package fresh basil leaves
1 (7-ounce) can sliced mushrooms, drained
2 tomatoes, sliced 1/4-inch thick
1 cup ricotta cheese
1 cup sour cream
2 large eggs
3 teaspoons minced roasted garlic
2 teaspoons salt
2 teaspoons dried oregano
1/2 (12-ounce) package egg noodles, cooked
1 1/2 cups mozzarella cheese
Garnish: fresh parsley
Preheat oven to 350°. Lightly grease a 21/2-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 11/2 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.
Makes 6 - 8 servings
Note: This recipe can be assembled and frozen ahead. When you are ready to serve them, allow to thaw in the refrigerator, then cook as directed.
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