Ingredients
1 (16 ounce) package spaghetti
1 pound lean ground beef
1/2 teaspoon kosher salt
1 (16 ounce) jar spaghetti sauce (I used the 4 cheese one)
1/2 stick butter, cut into small chunks
1 cup ricotta cheese
1 (8 ounce) package cream cheese, softened (not fat free or light)
1/4 cup Alfredo sauce ( had it left over so tossed it in) *
1/2 cup sour cream
2 tablespoons olive oil
1/2 onion, diced
2 cloves of fresh garlic, minced
1 8 oz Package of Mozzarella cheese
1/4 cup of freshly grated Parmesan cheese
Directions:
Preheat oven to 350 F
Add lightly salted water to a boil in a large dutch oven & cook spaghetti until 'al dente'
Place the chunks of butter in the dutch over with the drained spaghetti and mix until coated, set aside.
In a large skillet, on medium-high heat, add the diced onions, garlic and the olive oil together until onions are slightly cooked, then add your ground beef & cook until browned. Drain the beef.
Add in your jar of pasta sauce, mix well, put on low to simmer.
In a stand mixer bowl, combine the cream cheese, sour cream, Alfredo sauce and cottage cheese until well blended.
Add in your spaghetti which is drained back to the dutch oven add the creamy mixture, toss until well coated.
In a 9 x 13-inch casserole dish which has been coated with non stick spray, pour creamy spaghetti mixture in.
Top with half meat mixture.
Add half of the mozzarella to the top of the meat mixture
Add remaining meat mixture and add remaining mozzarella
Bake in preheated oven for 30 minutes
When removed from the over add Parmesan cheese.
Gabe really liked this. He enjoys pasta and will have lots of leftovers.
