I love a good spaghetti dish. Usually spaghetti is just used as a side and never incorporated in the dish as a casserole. I know, it is kind of tough to serve and difficult to work with, but do not let that get you down. I absolutely love this recipe because it makes it easy. Just toss spaghetti in a casserole dish with loads of ricotta (and any other cheese you would like to add!), and then pour a pot full of meat sauce over it.
I am telling you, this is so simple and delicious! Layer some extra cheese over the top and pop it in the oven to melt and you will have yourself an amazing dish! That’s my type of pasta! Tastes like a million bucks? Yes, please!
Ingredients
1 (16 oz.) package spaghetti noodles
1 lb ground beef
1 (16 oz.) jar Barilla spaghetti sauce
1/2 cup Land O’ Lakes butter, sliced – divided
1 cup Breakstone’s cottage cheese
8 oz. Philadelphia cream cheese, softened
1/4 cup Daisy sour cream
1 (8 oz.) package shredded Kraft Cheddar cheese
Instructions
Preheat oven to 350 degrees F. Cook spaghetti al dente according to package directions. Drain.
Cook and stir beef in a large skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
Place to a bowl and mix spaghetti sauce into ground beef.
Combine the cream cheese, sour cream and cottage cheese until well blended.
Place half the slices of butter into the bottom of a 9×13-inch casserole dish.
Spread half the spaghetti into the dish. Top spaghetti with cream cheese mixture, then layer remaining spaghetti over creamy mixture.
Top with remaining pats of butter.
Pour ground beef mixture over spaghetti and spread to cover casserole.
Bake in the preheated oven for 30 minutes.
Spread Cheddar cheese over pasta and continue baking until cheese has melted and is lightly browned, about 15 more minutes.
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Quick Tip: To make the inside cheese mixture a little creamier, add a few tablespoons of milk or heavy cream.