The whole family will love this easy, cozy make-ahead spaghetti casserole.
1 pound uncooked spaghetti
1/4 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese
1/2 cup butter, cut into chunks
(8 ounces) cottage cheese
1 package (8 ounces) cream cheese, softened
1 pound ground
1 jar (25.5 ounces) Muir Glen™ organic tomato
Basil pasta sauce
cup heavy whipping cream
8 ounces mozzarella cheese, shredded or sliced
Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch (3-quart) baking dish.
Cook spaghetti to al dente as directed on package.
Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk.
Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg
mixture to the spaghetti, and quickly toss until evenly coated and the eggs have
formed a sauce. Add mixture to baking dish.
Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and
mix until combined. Pour the cheese mixture directly over the spaghetti mixture,
spreading it out in an even layer.
Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium
heat, and brown the beef, 5 to 8 minutes; drain. Remove from heat, and stir in the
pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella
cheese in an even layer over top.
Place baking dish on large cookie sheet. Bake for 30 to 45 minutes or until the
cheese is melted and lightly browned on top.
Cool for 5 minutes before serving.
Serve with fresh mozzarella and basil, if desired.
Prep Time 20 min | Total Time 60 min | Servings 8 | Expert Tips
This dish can be fully assembled ahead of time, covered and refrigerated, then
baked just before dinner. Remove dish from the fridge and leave out on the counter
while heating the oven.
This dish can be baked, cooled and then frozen. Just wrap tightly in plastic
wrap or foil. When ready to use, thaw in the fridge overnight, remove plastic wrap,
and bake at 350 degrees F for 30 minutes.
If your family does not eat beef, ground chicken or turkey can be used in its