*LAYERED MEATBALL CASSEROLE

Makes 6 to 8 Servings.

• 2 1/2 Cups prepared spaghetti sauce, divided
• 1 (16ounce) package frozen bite-size meatballs,thawed
• 1 (.75ounce) package fresh basil leaves
• 1 (7ounce) can sliced mushrooms,drained
• 2 tomatoes,sliced 1/4-inch thick
• 1 cup ricotta cheese
• 1 cup sour cream
• 2 large eggs
• 3 teaspoons minced roasted garlic
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 1/1 (12 ounce) package egg noodles, cooked
• 1 1/2 cups mozzarella cheese
• Garnish: fresh parsley

Preheat oven to 350 degrees. lightly grease a 2 1/2- quart baking dish.
Spread 1 cup spaghetti sauce over baking dish. Place meatballs on top of sauce. Layer basil, mushrooms, and tomatoes. In a 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 mixture over layered ingredients in baking dish. Top with cheese. Bake for 55 minutes to 1 hour, or until bubbly. Garnish with fresh parsley,if desired.

RECIPES MARKED WITH * CAN BE ASSEMBLED AND FROZEN AHEAD. WHEN YOU ARE READY TO SERVE THEM, ALLOW TO THAW IN THE REFRIGERATOR, THEN COOK AS DIRECTED.