I know my kids will eat anything that has meatballs, spaghetti sauce, egg noodles and cheese. 🙂
2-1/2 c prepared spaghetti sauce,divided
1 (16 oz) pkg. frozen bite-size meatballs,thawed
1 (.75 oz.) pkg. fresh basil leaves
1 (7 oz.) can sliced mushrooms,drained
2 tomatoes,sliced 1/4″ thick
1 c whole milk ricotta cheese
1 c sour cream
2 large eggs
3 tsp minced roasted garlic
2 tsp salt
2 tsp dried oregano
1/2 (12 oz) pkg. egg noodles,cooked according to directions and kept warm
1-1/2 c shredded mozzarella cheese
Preheat oven to 350 degrees.
Spray a 2-1/2 qt. baking dish with on-stick cooking spray.
Spread 1 cup spaghetti sauce over bottom of prepared dish. Place meatballs on top of sauce. Top with basil,mushrooms and tomatoes.
In medium bowl,whisk together ricotta,sour cream,eggs and remaining 1-1/2 cups spaghetti sauce. Stir in garlic,salt,oregano and prepared noodles.
Pour over layered ingredients in baking dish.
Top with mozzarella. Bake 45 minutes or till bubbly.
Did I change anything? We left out the mushrooms, tomatoes and I didn’t have any oregano so I used Italian seasoning instead. For the roasted garlic, I just roughly chopped up two cloves of garlic and put them in the oven while the oven was heating up and I was getting everything else ready. By the time everything else was done, the garlic was done and was ready to be added to the recipe.