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PAULA DEEN'S LAYERED MEATBALL CASSEROLE

PAULA DEEN'S MEATBALL PASTA CASSEROLE

The best part is that you can buy everything pre-made for those busy nights when you don’t have the time to cook.
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Course: Dinner, Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8

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 place one cup of spaghetti sauce on the bottom
  • Place meatballs on top of spaghetti sauce
  • Drain mushrooms and add them on top of the 4. Sprinkle chopped basil on top of meatballs and mushrooms and place tomato slices on top of the basil
  • In a medium-sized bowl, mix together ricotta cheese, Sour cream, rest of tomato sauce and eggs. Add the roasted garlic, salt, and dried oregano.
  • Mix in the cooked egg noodles
  • Spread cheese mixture over meatballs
  • Bake for one hour uncovered. 15 minutes before bake time is up, add mozzarella cheese on top and bake until melted and bubbly
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