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This Money-Making Spaghetti Casserole brings together two amazing styles—gooey, cheesy pasta mixed with savory meat sauce stacked in tasty layers worth every bit of its fancy name. Three different cheeses mix together to make an amazing melty middle that turns basic spaghetti into something you won't forget.
The first time I brought this to our family get-together, it was gone in minutes. I caught my uncle going back to the empty dish with a spoon trying to get the last bits of cheese stuck in the corners.
Ingredients
- Ground beef gives you that filling base. Go for 85/15 mix for taste and not too much fat.
- Spaghetti sauce from the store keeps things quick and easy. Pick a good one without extra sugar for better flavor.
- Cream cheese makes everything super smooth. Leave it out a bit so it's soft before you start mixing.
- Sour cream brings a nice zingy flavor that cuts through the richness. Don't skimp with low-fat here.
- Cottage cheese creates little spots of melty goodness everywhere. The small curd kind mixes in better.
- Butter keeps layers from sticking and makes everything taste amazing. Either salted or unsalted will do the job.
- Spaghetti noodles are what holds everything together. Cook them a bit firm since they'll soften more in the oven.
- Cheddar cheese makes that golden top everyone loves. Grate it yourself instead of buying pre-shredded for better melting.
Step-by-Step Instructions
- Cook the pasta
- Get your spaghetti boiling in really salty water until it's still got a little bite, about 2 minutes less than what the box says. The oven will finish cooking it, and this stops it from getting mushy. Drain it well but don't rinse—that starch helps sauce stick better.
- Mix the cheesy middle
- Grab a bowl and mix your soft cream cheese with sour cream and cottage cheese until it's all smooth. This is the creamy center that makes this dish worth a million bucks. Make sure your cream cheese isn't cold or you'll end up with chunks.
- Fix the meat sauce
- Cook your ground beef in a big pan over pretty high heat, breaking it up as you go. Pour off the extra fat so your casserole isn't greasy. Put it back on the heat and pour in all the spaghetti sauce, then let it simmer together for about 5 minutes.
- Start layering
- Cut some thin butter slices and place them across the bottom of your 9×13 baking dish. They'll melt and stop everything from sticking. Spread half your cooked spaghetti across the buttered dish.
- Add the cheese mix
- Carefully spread all that cream cheese mixture over your first pasta layer. Use the back of a spoon to get it even and into all the corners. This middle part is what makes everyone go crazy for this dish.
- Finish the pasta layers
- Put the rest of your spaghetti on top of the cheese layer, then drop more thin butter slices here and there. The butter will melt down through everything while it bakes, making it taste amazing.
- Cover with meat sauce
- Pour all your meat sauce over everything, making sure to cover all the pasta. Push it around with a spatula so it goes right to the edges, sealing in all that cheesy goodness underneath.
- Bake in two parts
- Put your uncovered dish in a 350°F oven for 30 minutes until you see bubbling around the sides. Then take it out, sprinkle lots of cheddar all over the top, and stick it back in for another 15 minutes until the cheese gets all melty with some brown spots at the edges.
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That cream cheese mixture really makes this dish stand out from regular pasta bakes. My grandma used to make something close to this, but I added the cottage cheese myself. I still remember when I first made it for her—she asked for my recipe right away and said it was even better than her old version.
Clever Prep Ahead
You can put this whole thing together up to a day early and keep it in the fridge until you're ready to bake. If you do that, just pull it out about half an hour before cooking to warm up a bit, then add 10 more minutes to your first baking time. This makes it so easy when you've got a busy night or company coming over.
Freezer Tricks
This dish freezes really well after you've put it all together but before baking. Just wrap it tight with plastic and then foil, and it'll keep for up to 3 months in the freezer. Let it thaw in the fridge overnight when you want to use it. If you don't need so much at once, try making the full recipe but split between two smaller dishes, and freeze one for later.
Tasty Companions
This hearty dish goes really well with lighter sides. A fresh green salad with tangy dressing cuts through all that richness. Many folks love garlic bread with it, though that might be too much bread and pasta together. For something lighter, try some roasted broccoli or zucchini to balance out your meal.
Common Queries
- → Can I substitute cottage cheese in the dish?
For sure, you can swap in ricotta for something creamier or try Greek yogurt if you want something lighter but still tasty.
- → What type of ground meat works best?
Most folks use ground beef, but ground turkey, chicken, or even meatless alternatives work great too if that's what you prefer.
- → How do I prevent the dish from drying out?
Don't be stingy with the sauce when you're covering the pasta. If it looks like it might dry out, just pop some foil on top.
- → Can I prepare this ahead of time?
You bet! Put everything together, wrap it up tight, and stick it in the fridge for up to a day. Just cook it a bit longer if it's coming straight from the cold.
- → What sides pair well with this casserole?
A crisp green salad, some warm garlic bread, or simple steamed veggies all go perfectly with this hearty dish.
- → Can I freeze the leftovers?
You can totally freeze what's left in sealed containers for up to three months. When you want it again, warming it in the oven gives the best results.