Kitten’s Layered Spaghetti and Cottage Cheese Casserole

Just make this casserole… you’ll love this I promise, and you may even like it better than lasagna!

Notes from our test kitchen; to save time cook the tomato sauce up to two days in advance and refrigerate which is what I most always do, the spaghetti may also be cooked days in advance and refrigerated just run under warm water to soften slightly before using

This recipe was tested on several different times using prepared pasta sauce  and another time using canned crushed tomatoes, I have to say the flavor was by far better using the tomato sauce so I would recommend not to substitute anything else for the tomato sauce, bulk Italian sausage meat may be used instead of the ground beef

This was developed to fit in an 11 x 7-inch baking dish, there is not enough ingredients to fill a 13 x 9 pan

Servings 6-8

Ingredients:

8 ounces uncooked thin spaghetti

1/4 cup melted butter

1 teaspoon garlic powder

2 large eggs, lightly beaten

3/4 cup grated Parmesan cheese, divided

1/2 teaspoon fresh ground black pepper, or to taste

2 cups cream style cottage cheese

2 cup shredded mozzarella cheese, divided

TOMATO SAUCE:

1/2 pound ground beef (can use 1/2 pound bulk Italian sausage)

1 small onion, finely chopped

1/4 teaspoon crushed red chili flakes, optional

3 large garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon dried basil (rubbed between fingers to release the flavor, same with the oregano)

1/2 teaspoon dried oregano

1 (14-ounce) can tomato sauce (such as Hunt’s tomato sauce)

1 (8-ounce) can tomato sauce

water (if need to thin sauce)

1 (10-ounce) can sliced mushrooms, drained

salt and fresh ground black pepper, to taste

Instructions:

Grease an 11 x 7-inch baking dish.

This sauce may be made up to 2 days ahead and refrigerated until needed, warm in the microwave or on top of stove just before using for the recipe.

For the tomato sauce; in a medium saucepan cook the ground beef with onion, chili flakes, garlic, basil and oregano until no longer pink; drain fat if needed.

Continue cooking until the meat is lightly browned (this may take about 10-12 minutes to speed up the browning process you may want to add in 1-2 tablespoons of oil).

Pour in the tomato sauce and bring to a simmer stirring over medium heat.

Reduce heat to low and simmer partially covered for about 50-60 minutes stirring frequently and seasoning with salt and pepper (if the sauce becomes to thick during then end of cooking add in some water and continue simmering).

Meanwhile cook the spaghetti in boiling water until al dente (try to undercook the spagetti slightly as it will cook more in the oven) rinse under very cold water then drain well in a colander; transfer to a bowl then add in melted butter, garlic powder, 2 eggs, 1/2 cup Parmesan cheese and black pepper and salt if desired, using clean hands toss the mixture until well combined (this will not mix with a wooden spoon use your hands for mixing!).

In a bowl combine the cottage cheese with 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese.

To assemble; spread the spaghetti mixture into the bottom of the baking dish pressing down firmly with hands to flatten.

Spread the cottage cheese mixture evenly over the spaghetti,

Dollup the tomato sauce/ground beef mixture over the cottage cheese, then spread with a spoon.

Top with 1 cup (or more) of shredded mozzarella cheese.

Cover with foil and bake in a 350 degrees F oven for 30 minutes.

Uncover and continue baking for another 15 minutes or until hot and bubbly.

You will also find this recipe on Recipezazz.com

Related posts:

Layered Spaghetti Sausage And Olive Casserole

Kitten’s Spaghetti Pie

Layered Ravioli Casserole

Kitten’s Spaghetti And Meatball Casserole

Layered Spaghetti-Ricotta Chicken Casserole

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