Million Dollar Spaghetti Worth Investing In
This is almost like a cross between spaghetti and lasagne. Maybe they should have called it Speganga! Oh well, I guess Million Dollar Spaghetti works!
Here is what Lauren from Tastes Better From Scratch has t say about her recipe.
“If you’re looking for an easy meal to bring someone in need, or a great freezer, this works great for both! It can be made in advanced and stored in the fridge for a day or so before baking.”
There is nothing like coming home from a long day of work and being able to pop[ something in the oven that will be ready in 40 minutes. All you have to do is slice a loaf of french bread and add a salad for a great meal.
Ingredients
- 1 16 oz package Barillo spaghetti
- 1/2 lb. ground beef
- 1/2 lb. ground Italian sausage
- Kosher salt and pepper to taste
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 24 oz. jar marinara sauce
- 3 Tablespoons butter
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1 cup cottage cheese
- 2 cups shredded mozzarella cheese
- 2/3 cup shredded parmesan cheese
- parsley, for garnish, optional
Instructions
- Preheat the oven to 350 degrees F
- In a large skillet cook and crumble the ground beef and Italian sausage and drain. Season with salt and pepper.
- Add onions and garlic and cook for a few minutes until onion is translucent. Add all but 1/2 cup of the marinara sauce to the mixture and stir to combine. Set aside.
- Cook Spaghetti according to package instructions, just until “al dente”. Place hot spaghetti in a large mixing bowl with butter and 1/2 cup marinara sauce and toss to combine. Pour HALF of the pasta into a 9×13’’ pan.
- Combine cream cheese, sour cream and cottage cheese in a bowl and mix well. Spoon over noodles in the pan and smooth with back of spoon. Top with remaining noodles. Add meat mixture on top and smooth into an even layer. Top with mozzarella cheese and parmesan cheese. Bake for 30-35 minutes or until hot and bubbly. Check it around 20 minutes and if the cheese is browning too quickly, place a piece of tinfoil over it.
- Wait about 10-15 minutes before cutting and serving. Enjoy!
Great Tip from Lauren. If you would like to make a pan to put into freezer, prepare recipe right up until the baking step. Cover with greased aluminum foil and freeze. When ready to eat, thaw in the refrigerator for 1 to 2 days, then bake for about 20 minutes covered and then 15-20 minutes uncovered. If baking from frozen, bake covered for about 40 minutes, then uncover and bake 20-30 minutes longer, or until bubbly and warm.Thanks again
Photo and recipe courtesy of Lauren.