Preheat oven to 350 degrees.
Cook spaghetti according to package directions, drain and return to pot.
In a skillet, heat olive oil over medium heat.
Add onion and cook until soft and translucent (about 5 minutes).
Stir in garlic and 1 teaspoon Italian Seasoning Blend and saute for 30 seconds or until fragrant.
Remove from heat and add to cooked spaghetti.
Add both jars of sauce to the spaghetti and toss to combine; set aside.
In a medium bowl, stir together ricotta cheese, sour cream, 2 teaspoons Italian Seasoning Blend, House Seasoning Blend, 1 cup mozzarella and 1/4 cup parmesan cheese. Set aside.
Spread half of the cooked spaghetti in a baking dish.
Spread the cheese mixture evenly over spaghetti and top with the remaining spaghetti.
Slice meatballs in half and place them in an even layer on top of spaghetti casserole.
Top with remaining mozzarella and parmesan cheese and bake in preheated for 30 minutes or until casserole is heated through.