8 ounces cream cheese, softened
½ cup ricotta cheese
3/4 cup milk
2 cups shredded mozzarella cheese
½ cup Parmesan, freshly grated
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
salt & pepper, to taste
12 ounces egg noodles, cooked al dente
Meatballs:
40 meatballs, fresh or frozen (but thawed and precooked)
1 jar (24 ounces) spaghetti sauce
Toppings:
1 1/2 cups mozzarella cheese, freshly grated
parsley, for garnish
Preheat oven to 350°F. Cook the egg noodles, al dente, per package instructions. Drain and set aside. Cheese Mixture: In a medium bowl, mix the cream cheese, ricotta cheese, milk, mozzarella cheese, Parmesan cheese, basil, parsley, salt, and pepper. Add the warm cooked noodles to the cream cheese mixture. Stir to combine. Assembling: Prepare a 9x13-inch baking dish by spraying it with nonstick spray. Spread the cheese mixture on the bottom of the prepared baking dish. Carefully set the meatballs on top of the cheese mixture. Pour the spaghetti sauce over the top of the meatballs, and top with the mozzarella cheese. Bake, uncovered until heated through (about 30 minutes). Serve warm, adding fresh parsley for garnish (optional).