Lusciuos Layered Spaghetti

261

This tastes like the creamiest most wonderful spaghetti ever! Lots of cheesey goodness in every bite! Some are creamy and some are a little stringy. This bakes up in 45 minutes and tastes like you've worked for hours.

1 lb. of Ground Beef (use Ground Turkey to lighten it up!)
1 can of Spaghetti Sauce
6-8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
10-12 oz. of Noodles
2 c. Sharp Chedder Cheese

Boil the noodles. While they boil put the cream cheese, sour cream and cottage cheese into a mixer. I use my Bosch mixer (or you could use a Kitchen Aid mixer) to get it nice and creamy. If you don't have a mixer you can mix by hand. Next, cook the meat and drain when it's no longer pink. Pour the spaghetti sauce in with the meat and mix the meat and sauce together. Get a 9x13 pan (sprayed with non-stick cooking spray). Then pour half the cooked (and drained) spaghetti noodles in the pan. Top with all the white cream sauce. Spread evenly. Then layer with the remaining noodles. Finally top with the meat sauce. Spread evenly. For eating tonight: Preheat oven to 350. Bake for 30 minutes uncovered. Then pull out of the oven and top with cheese. Bake 15 minutes longer. Serve! For Freezing: Without baking cover with labeled foil and freeze. For cooking day thaw overnight then back as directed above.

Nutritions

Calories
709

Sodium
1841mg
76% DV

Fat
50g
77% DV

Protein
41g
83% DV

Carbs
12g
4% DV

Fiber
3g
12% DV

svg%3E