Meatball Casserole
Ingredients
1 cup spaghetti sauce, prepared and divided
1 (16-ounce) package frozen meatballs, bite-sized and thawed
1 (7-ounce) can sliced mushrooms, drained
1 (0.75-ounce) package fresh basil leaf, chopped
2 tomatoes, sliced into 1/4-inch thick slices
1 cup ricotta cheese
1 cup sour cream
2 large eggs
3 teaspoons garlic, roasted and minced
2 teaspoons salt
2 teaspoons dried oregano
1/2 (12-ounce) package egg noodles, cooked according to package directions
1 1/2 cups mozzarella cheese or provolone cheese, shredded
fresh parsley, optional, for garnish
Directions
Preheat the oven to 350 degrees F. Grease a 2-1/2-quart casserole dish.
Pour 1 cup of the spaghetti sauce into the bottom of the casserole dish. Place the meatballs into the casserole dish.
Sprinkle the mushrooms on top of the meatballs.
Sprinkle the basil on top of the meatballs and mushrooms.
Place the tomato slices on top of the basil.
In a medium-sized bowl, mix the ricotta cheese, sour cream, and eggs.
Add the garlic, salt, and oregano to the ricotta mixture.
Add the cooked egg noodles to the cheese mixture, combining thoroughly.
Spread the noodle mixture over the tomatoes in the casserole dish.
Bake the casserole for 1 hour.
15 minutes before the end of the bake time, add the shredded cheese to the top of the casserole.
