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    Layered Meatball Casserole

    Source of Recipe


    List of Ingredients

    2 1/2 cups prepared spaghetti sauce, divided

    1 (16 ounce) package frozen meatballs, bite-size and thawed

    1 (3/4 ounce) package fresh basil leaf, chopped

    1 (7 ounce) can sliced mushrooms, drained

    2 tomatoes, sliced 1/4-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

    1/2 of (12 ounce) package egg noodles, cooked

    1 1/2 cups mozzarella cheese or 1 1/2 cups provolone cheese, shredded

    fresh parsley, garnish (optional)


    Preheat oven to 350 degrees; lightly grease a 2 1/2 quart baking dish.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, remaining 1 1/2 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




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