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.
What did the family think? Yum! I think just about all of us went back for seconds, too.