This week, it is all about the layers. This spaghetti recipe is one that we make in our house often. Mostly because it is so much easier than lasagna and it tastes much better. I've tweaked this recipe from Bakerette to make it even easier to make and enjoy.
16 oz package of spaghetti, prepared according to package instructions
1 lb ground beef, browned
1 small onion, finely diced
2 cloves garlic, diced
1 tsp salt
1/2 tsp black pepper
1 (24 oz) jar spaghetti sauce
1 (8 oz) container of cottage cheese
1 (8 oz) package cream cheese, softened
1/4 cup sour cream
1 1/2 cups shredded cheese, Italian blend or Cheddar
Preheat oven to 350 degrees. Prepare spaghetti and ground beef in separate pans.
In skillet, saute onion and garlic. Add ground beef and stir throughly. Add salt, pepper, and spaghetti sauce then reduce to a simmer.
In a separate bowl, combine cottage cheese, cream cheese, and sour cream until throughly blended.
*If you want to skip the onion and the garlic, substitute plain cream cheese for flavored cream cheese. I've tried Philadelphia's Chive & Onion in this recipe and it was delicious.
Time to LAYER!
Drizzle a little bit of olive oil to coat the bottom of a 9x13 pan. Add 1/2 of the spaghetti to the pan.
Spread cream cheese, cottage cheese, and sour cream mixture evenly over the top.
Add the rest of the spaghetti.
Spread sauce mixture on top.
Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and top with shredded cheese then bake uncovered for an additional ten minutes. Eat hot and enjoy!