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.
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.
While the noodles are cooking, butter a 13×9 baking dish.
Mix cottage cheese, Parmesan cheese, and cream cheese together.
Next, mix in spaghetti sauce and ground beef to the cheese mixture.
In a large mixing bowl, add sauce mixture and noodles. Pour into the buttered baking dish.
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).
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.
From my kitchen to yours, enjoy!