Monday, October 21, 2013

Creamy Baked Spaghetti

My mom used to make something similar when we were growing up and when I saw this recipe I knew I wanted to try it.  Gray was pretty unsure about the whole sour cream, cottage cheese, cream cheese part but it was delicious.  It was even better the next day as leftovers!  This recipe is from Buns In My Oven.

1 pound spaghetti noodles (cooked al dente and drained)
1 pound ground beef (browned and drained)
1 jar spaghetti sauce
8 oz cream cheese (room temperature)
1 cup sour cream
1 cup cottage cheese
1 cup grated cheddar cheese
salt and pepper to taste

Heat the oven to 350. Grease a 9x13 baking dish with butter. After the ground beef is cooked and drained, add the spaghetti sauce to the pan and stir them together.  In a medium bowl beat together the cream cheese, sour cream and cottage cheese until smooth.  Add salt and pepper to taste. Place half of the cooked pasta in the bottom of the baking dish.  Top with half of the cream cheese mixture, smoothing it out as well as you can.  Layer with half of the spaghetti sauce mixture.  Add the remaining pasta, then top with the rest of the cream cheese mixture and the spaghetti sauce.  Sprinkle the cheddar cheese on top.  Bake for 20 or 30 minutes or until the pasta dish is hot and bubbly. 

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