- 16 ounce spaghetti noodles
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage
- to taste salt and pepper –
- 1 small onion, chopped
- 2 clove garlic, minced
- 24 ounce jar marinara pasta sauce
- 3 Tablespoons butter
- 8 ounce cream cheese, softened
- 1/4 cup sour cream
- 1 cup cottage cheese
- 2 cup shredded mozzarella cheese
- 2/3 cup freshly grated parmesan cheese
- fresh parsley leaves for garnish (optional)
Preheat the oven to 350 degrees F
In a large skillet cook and crumble the ground beef and Italian sausage and season with salt and pepper. Remove most of the grease.
Add onions and garlic and cook for a few minutes until onion is translucent
Add all but 1/2 cup of the marinara saurce (reserve 1/2 cup for the noodles) to the mixture and stir to combine. Set aside
Cook Spahetti according to package instructions, just until “al dente”
Place hot spaghetti in a large mixing bowl with butter and 1/2 cup marinara sauce and toss to combine. Pour half of the pasta into a 9×13″ pan.
Combine cream cheese, source cream and cottage cheese in a bowl and mix well. Smooth over noodles in chees and parmesan cheese.
Top with remaining noodles. Add meat mixture on top and smooth into an even layer. Top with mozzarella cheese and parmesan cheese.
Bake for 30-35 minutes or until hot and bubbly. Check it around 20 minutes and if the cheese is browning too quickly, place a piece of tin foil over it.
Wait until 10-15 minutes before cutting and serving. Enjoy
Optional – double or triple the recipe, and freeze the extra pans for easy meals on busy days.
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