Sunday, August 13, 2017


16oz spaghetti
1 lb ground beef
16oz favorite spaghetti sauce (I love prego traditional)
1 cup cottage cheese
8oz cream cheese
1/2 cup sour cream
3 garlic cloves, minced
1 teaspoon Italian seasoning
8oz shredded mozzarella

Preheat oven to 350*
Boil spaghetti for 10 minutes in large stock pot.
While spaghetti is boiling, cook ground beef in large skillet, drain, add spaghetti sauce, garlic and Italian seasoning to ground beef.
With an electric mixer or lots of elbow grease, mix together cream cheese, sour cream and cottage cheese in a large bowl.
Drain spaghetti and put back in stock pot, add creamy cheese mixture to stock pot along with 3/4 of the meat sauce and half of the mozzarella package.  Mix well and pour into a 9x13 casserole dish.
Top with remaining sauce and mozzarella cheese.
Bake for 20 minutes.

*This is really good before and after it's baked but I preferred it before so next time I make it I am just going to stir everything together in the stockpot and skip the baking step!  It was creamier before baked and we all really liked that.

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