Layered Meatball Casserole

From Cooking with Paula Deen, Jul/Aug 2007

Layered Meatball Casserole
  1. 2 1/2 cups prepared spaghetti sauce, divided
  2. 1 (16-ounce) package frozen bite-size meatballs, thawed
  3. 1 (.75-ounce) package fresh basil leaves
  4. 1 (7-ounce) can sliced mushrooms, drained
  5. 2 tomatoes, sliced 1/4-inch thick
  6. 1 cup ricotta cheese
  7. 1 cup sour cream
  8. 2 large eggs
  9. 3 teaspoons minced roasted garlic
  10. 2 teaspoons salt
  11. 2 teaspoons dried oregano
  12. 1/2 (12-ounce) package egg noodles, cooked
  13. 1 1/2 cups mozzarella cheese
  14. Garnish: fresh parsley
  1. Preheat oven to 350°. Lightly grease a 21/2-quart baking dish.
  2. 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.