"Making Momma Proud" Meatball Casserole

Lori Harbin-Combs


My Momma loved to cook but rarely had all of the ingredients she needed as we were dirt poor out in the woods of east Texas. She would have been proud of my original recipe.

★★★★★ 1 vote
6 to 8
45 Min
55 Min


11/2 lb
meatballs browned or frozen purchased meatballs
12 oz
penne pasta, cooked
2 c
ricotta cheese
11/2 c
sour cream
2 c
baby spinach
2 c
fresh sliced mushrooms
1 can(s)
sliced tomatoes, canned italian style with juice
1 c
parmigiano-reggiano, grated
16 oz
grated mozzarella cheese
2 large
salt and pepper to taste
1 Tbsp
olive oil, extra virgin
1 tsp
italian seasoning
1 Tbsp
chopped fresh basil
8 oz
softened cream cheese
5 c
pasta sauce


1Make meatballs with half very lean ground beef and half Italian sausage. I also use home made sour dough bread crumbs and season well with Italian seasoning, lots of garlic and parmesan cheese.
2Cook pasta and drain well.
3Cook mushrooms and spinach in evoo and sprinkled with Italian seasoning.
4Mix the sour cream, ricotta, eggs, cream cheese, 1/2 c. grated mozzarella, 1/4 c. parmesan, the spinach and mushroom mixture with evoo and pasta. Season with course ground black pepper and salt to taste.
5Start with 1 cup. pasta sauce in bottom of large deep pan. Top with all the meat balls. Add a layer of parmesan cheese and the drained Italian tomatoes. Next all of the pasta mixture with the chopped basil over the pasta mixture. End with all the pasta sauce, remaining parmesan cheese and lastly the remaining mozzarella cheese.
6Bake in 350 degree oven for 55 min. or till hot and bubbly.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Italian
Other Tag: Heirloom