Ingredients
Scale
- 8 ounces cream cheese
- ¼ cup sour cream
- 1 cup cottage cheese
- ½ cup butter
- 1 (16 oz) package spaghetti
- 8 ounces grated cheddar cheese
- Spaghetti sauce-
- 1lb ground beef
- ¼ cup grated onion
- 2 tablespoons butter
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- 2 garlic cloves (crushed)
- 1 (28 ounces) can crushed tomatoes
- ¼ teaspoon sugar
- 1 tablespoon olive oil
- 2 tablespoons fresh basil (chopped)
Instructions
- Preheat the oven to 350 degrees F.
- To prepare the sauce—in a large skillet brown the ground beef over medium-high heat while breaking the meat up into chunks with a spatula. Drain off any excess grease.
- Add in the grated onion and cook for an additional 2 minutes. Add oregano and salt. Cook while stirring for 3 minutes 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 the 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 about 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.
- Place the spaghetti sauce over the top of the noodles and butter.
- Place into the oven and bake at 350 degrees F. for 30 minutes. After 30 minutes, remove the casserole from the oven and spread a layer of the cheddar cheese evenly on top.
- Return to the oven and bake for 10-15 minutes or until the cheese has melted.