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Paula Deen"s Layer Meatball Casserole Recipe

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This recipe for Paula Deen"s Layer Meatball Casserole is from Etta Mae's Southern Spoon, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ cups prepared spaghetti sauce, divided
1 (16 ounce) packages frozen meatballs, bite-size and thawed
1 (¾ ounce) package fresh basil leaf, chopped
1 (7) ounce can sliced mushrooms, drained
2 tomatoes sliced ¼ inch thick or diced
1 cup ricotta cheese
1 cup sour cream
2 large eggs
3 teaspoons roasted garlic (mince)
2 teaspoons salt
2 teaspoons
2 teaspoons dried oregano
12 ounces egg noodles, cooked
1½ cups mozzarella cheese or provolone cheese, shredded
Fresh parsley for garnish is optional.
Directions:
Directions:
1. Heat oven to 350º and lightly grease a 2½ quart baking dish
2. Spread 1 cup spaghetti sauce over bottom of baking dish
3. Place meatballs on top of sauce
4. Layer basil, mushrooms and tomatoes
5. In a medium bowl, whish together ricotta, sour cream, eggs, remaining 1½ cups spaghetti sauce
6. Stir in garlic, salt, oregano and prepared noodles
7. Pour mixture over layered ingredients in baking dish
8. Top with cheese
9. Bake for 55 minutes to 1 hour or until bubbly. Garnish with parsley

Freezes well. Freeze before cooking.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes plus bake time

 

 

 

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