Recipe Box

Baked Spaghetti

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Cheesy, creamy, filling, and piping hot. I love prepping this baked spaghetti on Sunday afternoon and having it ready to bake for me on a Monday evening. I never seem to have enough time to make this from beginning to end on a busy school night, but nothing is simpler than having it ready to pop into the oven on a cool fall Monday evening after soccer practice.

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You will need:

1 pound of ground beef
1 package of spaghetti noodles
2 cups of cottage cheese
1/2 cup grated Parmesan cheese
4 oz. of softened cream cheese
1 cup of shredded mozzarella cheese (not pictured)
1 jar of spaghetti sauce
1 stick of butter

To begin, preheat your oven to 375. Like I said above, I usually prep this the day before and cook it the next day. I still follow all of these steps but do not bake it that day. When I am ready to use this meal, I simply pull it out of the refrigerator and bake it at 375 for one hour.

Boil noodles and brown the ground beef. Once the beef is browned, drain.

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While the noodles are cooking, butter a 13×9 baking dish.

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Mix cottage cheese, Parmesan cheese, and cream cheese together.

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Next, mix in spaghetti sauce and ground beef to the cheese mixture.

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In a large mixing bowl, add sauce mixture and noodles. Pour into the buttered baking dish.

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Next, top with shredded mozzarella and the remaining butter. I make small butter cubes to place all over the top of the pasta. I also sprinkle on some additional Parmesan cheese (optional).

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Bake, covered for 30 minutes. Uncover and bake an additional 15 minutes. If I am baking this the next day I increase the baking time to 45 minutes covered at 375, and 15 minutes uncovered.

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From my kitchen to yours, enjoy!

-Jenna

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