I made this simple dish for my husband’s out of town family while they were here for my stepson’s graduation.
And my father-in-law made me promise that I would post the recipe.
So Will, this post is all for you (and Marsha).
It’s actually a recipe that my mom has made for years, but with my own tweaks.
This dish can definitely be frozen for up to a month. I like to make one batch divided in two smaller baking dishes so I can freeze one for a busy weeknight.
I think it tastes best if you make it a day in advance and then bake it right before you plan to serve it.
The Best Baked Spaghetti
- 1 lb whole wheat angel hair pasta
- ½ lb Italian pork sausage (removed from the casing)
- ½ lb ground beef
- 1 jar marinara
- 1 cup cottage cheese
- 1 1/2 cup mozzarella cheese
- 1 tsp garlic, minced
- 1 egg
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt
Grease a 9×13 baking dish. Set aside.
In a large dutch oven over medium high heat, brown the sausage, drain and then set aside. Add the ground beef, brown and then drain. Add the marinara to the Dutch oven along with the pork and beef. Set the stove-top to low and allow the sauce to simmer.
In a mixing bowl combine the cottage cheese, 1 cup mozzarella, garlic, egg, Italian seasoning and s/p. Set aside.
In a large stock pot, bring salted water to a boil. Follow the directions for cooking the pasta. Drain and had half of the pasta to the baking dish. Layer half of the cottage cheese mixture and half of the sauce over the pasta (similar to lasagna). Add the remaining pasta, and repeat the layering. Top with 1/2 cup of cheese.
At this point you can cover the dish and freeze for later or bake it for 30-45 min at 350° or until bubbly.
Click here for the printable version of the recipe.