Go Back
–+ servings
PAULA DEEN'S LAYERED MEATBALL CASSEROLE

PAULA DEEN'S MEATBALL PASTA CASSEROLE

Using jarred spaghetti sauce and frozen meatballs makes baking this casserole a breeze!
5 from 1 vote
Print Save
Course: Dinner, Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 470kcal

Ingredients

  • 2 ½ cups prepared spaghetti sauce, divided
  • 1 (16 oz) package frozen meatballs, bite-sized and thawed
  • 1 (¾ oz) package fresh basil leaf, chopped
  • 1 (7 oz) can sliced mushrooms, drained
  • 2 tomatoes, sliced ¼ 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
  • ½ (12 oz) package egg noodles, cooked
  • 1 ½ cups mozzarella cheese or 1 ½ provolone cheese, shredded
  • Fresh parsley for garnish (optional)

Instructions

  • Preheat the oven to 350F. Grease the bottom of a 2 ½ quart casserole dish and spoon one cup of spaghetti sauce on the bottom.
  • Place the meatballs on top of the spaghetti sauce.
  • Sprinkle the drained mushrooms and chopped basil on top of the meatballs. Place the tomato slices on top of the basil.
  • In a medium-sized bowl, mix the ricotta cheese, with the sour cream, the rest of the tomato sauce, and the beaten eggs. Add the roasted garlic, salt, and dried oregano.
  • Mix in the cooked egg noodles
  • Spread cheese/noodle mixture over meatballs
  • Bake for one hour uncovered. Fifteen minutes before bake time is up, add the mozzarella cheese on top and bake until melted and bubbly

Nutrition

Calories: 470kcal | Carbohydrates: 30g | Protein: 21g | Fat: 30g
Pin This Recipe