Ingredients:
Serves 6
8 oz. cream cheese
3/4 C sour cream
1 C cottage cheese
1/2 C butter
1 16 oz package spaghetti
8 oz. grated cheddar cheese
Spaghetti sauce ingredients:
1 lb ground beef
1/4 C grated onion
2 Tbsp butter
1/4 tsp dried oregano
1/2 tsp salt
2 garlic cloves (crushed)
1 28 oz. can crushed tomatoes
1/4 tsp sugar
1 Tbsp olive oil
2 Tbsp fresh basil (chopped)
Directions:
Preheat oven to 350 F degrees.
To prepare the sauce, in a large skillet, brown ground beef over medium-high heat while breaking the meat up into chunks with a spatula. Drain off excess grease.
Add grated onion and cook for an additional 2 minutes. Add oregano and salt. Cook, continuously stirring, for 3 minutes, or until the onions begin to brown. Add garlic.
Cook 30 seconds. Add crushed tomatoes, butter, and sugar. Bring to a boil and reduce the heat to low and simmer for 10 minutes. Remove from heat and stir in olive oil and basil. Season with salt and pepper to taste.
Meanwhile, cook the noodles according to package directions until al dente. Drain and set aside. In a medium bowl combine the cream cheese, sour cream, and cottage cheese until well blended.
Put 4 thin slices of butter onto the bottom of a 9 x 13 inch baking dish. Place half of the spaghetti noodles on top of the butter slices. Spread the cream cheese mixture evenly over the top of the noodles. Place the remaining half of the noodles over the cream cheese mixture and top with 4 more thin slices of butter. Pour the spaghetti sauce over the top of the noodles and butter.
Bake for 30 minutes. Remove casserole from oven and spread a layer of cheddar cheese evenly on top. Return to oven and bake for 10-15 minutes or until the cheese has melted.
