There are so many amazing things about this baked spaghetti, but the best would probably have to be the cream cheese sauce. Here’s what my friends over at Buns In My Oven had to say about that:
“Just one word of warning…the creamy white sauce that goes in the pasta? Don’t sneak a taste of it before you add it to the pasta. Just don’t. You’ll end up eating plain spaghetti, because once you start, you can’t stop. It’s amazing.”
Indeed, that creamy white sauce is to die for!
Ingredients
1 pound Barilla spaghetti noodles, cooked al dente and drained
1 pound ground beef, browned and drained
1 jar Newman’s Own spaghetti sauce
8 ounces Philadelphia cream cheese, room temperature
1 cup Daisy sour cream
1 cup Borden cottage cheese
1 cup Kraft grated cheddar cheese
Morton salt and McCormick pepper, to taste
Instructions
Preheat the oven to 350 degrees.
Butter the bottom and sides of a 9×13 baking dish.
In a medium bowl, mix together the cooked beef and spaghetti sauce.
In a medium bowl, beat together the cream cheese, sour cream, and cottage cheese until smooth, creamy, and well combined. Salt and pepper to taste.
Place half of the cooked spaghetti in the bottom of the baking dish. Dollop half of the cream cheese mixture over the spaghetti as evenly as possible. Spread with half of the meat mixture. Repeat the layers once and top with cheddar cheese.
Bake for 20-30 minutes or until hot and bubbly.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: For a little extra crisp, allow this casserole to cook under the broiler for around 2 minutes.
Thank you to Buns In My Oven for this great recipe.
Do you drain the cottage cheese first? Top it with CHEDDAR cheese?! Not something Italian?