Paula Deen's Layered Meatball Casserole Recipe

This Paula Deen classic is a guaranteed crowd-pleaser! Layers of juicy meatballs, vibrant vegetables, creamy ricotta, and bubbly cheese make this casserole irresistible. Perfect for a family dinner or potluck, it's also freezer-friendly for easy meal prep. Get ready for a taste of Southern comfort food heaven!

Prep Time 30 mins
Cook Time 75 mins
Calories 467.1 kcal
Protein 43g
Rating 4.3 (11 Reviews)
Paula Deen's Layered Meatball Casserole 45

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Paula Deen's Layered Meatball Casserole

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How to Make Paula Deen's Layered Meatball Casserole

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease a 2 1/2-quart baking dish.
  3. Spread 1 cup of your favorite spaghetti sauce evenly over the bottom of the baking dish.
  4. Arrange 1.5 lbs of pre-cooked meatballs on top of the sauce.
  5. Layer 1 cup sliced fresh basil, 1 cup sliced mushrooms, and 1 (28 ounce) can of diced tomatoes (drained) over the meatballs.
  6. 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.
  7. Pour the ricotta mixture evenly over the layered ingredients in the baking dish.
  8. Top with 2 cups shredded mozzarella cheese.
  9. Bake for 55-60 minutes, or until bubbly and heated through. Let stand for 10 minutes before serving.
  10. Garnish with fresh parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

64 g

Sugar

48g

Fat

66g

Carbs

13g