Ultimate Cheesy Layered Meatball Casserole
This Ultimate Cheesy Layered Meatball Casserole transforms simple ingredients into a showstopping dinner that’s all about comfort and satisfaction.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Meat-based
Ingredients
- 2 1/2 cups prepared spaghetti sauce, divided
- 1 package (16 ounces) frozen meatballs, bite-size and thawed (or homemade meatballs)
- 1 (3/4 ounce) package fresh basil leaves, chopped
- 1 can (7 ounces) 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 a 12-ounce package of egg noodles, cooked
- 1 1/2 cups shredded mozzarella or provolone cheese
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread 1/2 cup of spaghetti sauce evenly across the bottom to prevent sticking.
- Arrange the thawed meatballs in a single layer over the sauce, then sprinkle with half of the chopped fresh basil and drained mushrooms.
- Pour 1 cup of spaghetti sauce over the meatball layer, then arrange sliced tomatoes on top, slightly overlapping them for even coverage.
- Mix together the ricotta cheese, sour cream, eggs, roasted garlic, salt, and oregano in a large bowl until smooth and well-combined.
- Add the cooked egg noodles to the cheese mixture and gently fold until all noodles are evenly coated. Transfer this mixture to the baking dish, spreading it in an even layer over the tomatoes.
- Pour the remaining 1 cup of spaghetti sauce over the noodle mixture, then top with the shredded mozzarella or provolone cheese and the remaining fresh basil.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Allow the casserole to rest for 10-15 minutes before serving. Garnish with fresh parsley just before bringing it to the table.
Notes
- For an extra flavor boost, add a light sprinkle of grated Parmesan cheese during the last 5 minutes of baking.
- Thoroughly thaw frozen meatballs before layering to ensure even cooking.
- When combining ricotta, sour cream and eggs, beat until just smooth but still thick.
- Make your tomato slices consistent (about ¼-inch thick) and slightly overlap them.
- Those final 15-20 minutes uncovered are crucial—watch for edges that pull away slightly and cheese that bubbles but doesn’t burn.
- Always let the casserole rest a full 15 minutes before cutting.
Find it online: https://www.sweethomecook.com/layered-meatball-casserole/