Friday, May 31, 2013

Creamy Baked Spaghetti

One of the many joys of having a new baby is being able to enjoy meals  from friends and find new favorites!  My friend Lyle brought this dish to us and it was one of the best baked spaghetti recipes I had ever tasted.  I had to ask her for the recipe, and here it is:

8-12 oz. spaghetti, broken into 2 inch pieces 
3 TBSP butter, melted
1 egg, beaten
1/3 c. grated parmesan
salt & pepper
8 oz sour cream
8 oz ricotta
8 oz cottage cheese
jar of spaghetti sauce (l5 ½ oz or larger) (I used Newman’s Organic tomato basil)
1 ½ lbs hamburger
1 med. onion
½ tsp oregano
½ tsp garlic salt (or fresh garlic)
1-2 c. shredded mozzarella

Cook spaghetti and drain. Place in 9 x 13 baking dish. Stir in butter, parmesan, salt, pepper and egg until thoroughly combined. In a separate bowl, mix sour cream, ricotta and cottage cheese. Saute hamburger & onion/garlic in skillet until meat is brown. Drain. Stir in spaghetti sauce, oregano, garlic salt. Spread cottage cheese/ricotta/sour cream mixture over noodles. Top with spaghetti sauce mixture. Bake at 350 from 30 min. Sprinkle mozzarella over top and bake an additional 10 minutes. Let stand 15 minutes before serving. Enjoy!