Layered Meatball Casserole

Layered Meatball Casserole 2 1/2 cups prepared spaghetti sauce, divided 1 (16 ounce) packages frozen meatballs, bite-size and thawed 1 (3/4 ounce) package fresh basil leaf, chopped 1 (7 ounce) cans 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 0.5 (12 ounce) packages egg noodles, cooked 1 1/2 cups mozzarella cheese or 1 1/2 cups provolone cheese, shredded fresh parsley, garnish (optional) 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. 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. Top with cheese. Bake for 55 minutes to 1 hour, or until bubbly. Garnish with fresh parsley, if desired