Ingredients:

2 1/2 cups prepared spaghetti sauce, divided

1 (16 ounce) package frozen meatballs, bite-size and thawed (or homemade)

1 (3/4 ounce) package fresh basil leaf, chopped

1 (7 ounce) can 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 (12 ounce) package egg noodles, cooked

1 1/2 cups mozzarella cheese or 1 1/2 cups provolone cheese, shredded

fresh parsley, garnish (optional)

Directions:

1. Preheat oven to 350 degrees; lightly grease a 2 1/2 quart baking dish. Spread 1 cup spaghetti sauce over bottom of baking dish. Place meatballs on top of sauce. Layer basil, mushrooms and tomatoes.

2. In a medium bowl, whisk together ricotta, sour cream, eggs, remaining 1 1/2 cups spaghetti sauce. Stir in garlic, salt, oregano and prepared noodles. Pour mixture over layered ingredients in baking dish.

3. Top with cheese.Bake for 55 minutes to 1 hour, or until bubbly. Garnish with fresh parsley, if desired.

Bon Appetit!