Five Cheese Meatball Bake

So, this recipe is an adaptation/combination of two of Eggface's recipes... Her Baked Ricotta recipe, and her Meatball Baked Ricotta Cups. I changed a few things up, so, I'll post my variation here, and while I do have a "before" picture, you'll have to check out this old post for an after... it looked about the same...

Five Cheese Meatball Bake

-1 large container of part-skim ricotta cheese
-1 small bag of low-moisture, part-skim mozzarella cheese
-About 5 tablespoons of grated Parmesan/Romano cheese
-1 jar Spaghetti Sauce (This time Around, I used Great Value Basil, Tomato, Garlic, Onion... or something like that... it was DELICIOUS!)
-About 1/2 bag of Frozen Turkey Meatballs
-6 Slices Provolone Cheese
-Salt
-Pepper
-Garlic
-Basil
-Oregano
-Italian Seasoning

-Dump the ricotta into a bowl, and add: salt, pepper, garlic, basil, oregano to taste. Add about 1/2 the bag of mozzarella cheese, and 1/2 your Parmesan/Romano cheese.
-Mix until all are combined.
-Spoon into a greased (I use EVOO Spray) 9x13 pan.
-Gently press the frozen meatballs into the layer of ricotta.
-Lay the six slices of provolone on top of the meatballs.
-Sprinkle about half of the remaining parmesan cheese over the provolone.
-Spoon 1/2-3/4 of the jarred sauce on top of the cheese (You want a decent layer, but not too thick... if you put too much on, it will get watery). Reserve the remaining sauce for the leftovers.
-Sprinkle the rest of the mozzarella over the sauce.
-Sprinkle Italian seasoning over the mozzarella.
Sprinkle the remaining parmesan cheese over the top.
-Bake for 30 minutes, or until hot and bubbly.
-Let stand about five minutes before serving.

So, since I'm still on pureed foods, I couldn't have the meatballs, so, I only did that on 1/2 the dish. It comes out gooey, and cheesy, and melty, and frankly, like lasagna without the noodles. Who needs those carbs anyways? :)

~♥~
Lady D