Zutaten für Paula Deen's Layered Meatball Casserole
- 2 1/2 cups your favorite spaghetti sauce
- Frozen Meatballs
- Fresh Basil Leaf
- Sliced Mushrooms
- 1 (28 ounce) can diced tomatoes, drained
- Ricotta Cheese
- 1/2 cup sour cream
- 2 large eggs
- Roasted Garlic
- 1 teaspoon salt
- Dried Oregano
- Egg Noodles
- Mozzarella Cheese
- Fresh parsley, for garnish (optional)
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Zubereitung von Paula Deen's Layered Meatball Casserole
- Preheat oven to 350°F (175°C).
- Lightly grease a 2 1/2-quart baking dish.
- Spread 1 cup of your favorite spaghetti sauce evenly over the bottom of the baking dish.
- Arrange 1.5 lbs of pre-cooked meatballs on top of the sauce.
- Layer 1 cup sliced fresh basil, 1 cup sliced mushrooms, and 1 (28 ounce) can of diced tomatoes (drained) over the meatballs.
- In a medium bowl, whisk together 15 ounces ricotta cheese, 1/2 cup sour cream, 2 large eggs, 1 1/2 cups spaghetti sauce, 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon dried oregano, and 2 cups cooked spaghetti or other pasta.
- Pour the ricotta mixture evenly over the layered ingredients in the baking dish.
- Top with 2 cups shredded mozzarella cheese.
- Bake for 55-60 minutes, or until bubbly and heated through. Let stand for 10 minutes before serving.
- Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
48g
Fat
66g
Carbs
13g
