Recipe by CALLIKO
"A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner."
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1 (16 ounce) package
1 (32 ounce) jar
meatless spaghetti sauce
grated Parmesan cheese
small curd cottage cheese, divided
shredded mozzarella cheese, divided
I liked the idea of this. But I did change it a bit. Instead of using spaghetti sauce from a jar, I made my own with meat. I also used both Parmesan and Romano cheeses because that's what my husband likes. Instead of cottage cheese I used ricotta cheese. I didn't see the point of using eggs at all so I skipped them. I liked that it was baked. It really brings out the flavor throughout the entire dish.
I would like to try to make this again. I didn't have any cottage cheese, but I did have ricotta so I used that instead (just as I would in lasagna), but my family and I just did not enjoy this. An entire pound of spaghetti noodles was too much, and there wasn't enough of the meat sauce to suit our tastes, so it just seemed like we were eating noodles baked with lots of cheese and a little bit of meat sauce. It didn't have much flavor. Next time I will definitely try it with the cottage cheese, but I think I will also decrease the amount of noodles and add a little extra sauce.
I used the ricotta cheese based on pooter61's recommendation and this turned out deliciously.
Great, simple recipe. Used with whole wheat pasta. The addition of the egg mixture made the noodles extra rich. Will use again.
I think the picture just doesn't do this recipe justice. I found this recipe the same day I was having family over and desperately searching for a quick, easy recipe. This recipe was perfect. I had a tough crowd and they're pretty opinionated, but everyone LOVED it!!! It was truly delicious. I did make a few minor adjustments. I added 1/4 cup of italian parsley (regular parsley would be great too). I used 1 1/2 jars of spaghetti sauce (the other 1/2 can be used later for a toasted ravioli dinner). And instead of 4 cups mozzarella, I did 2 cups mozzarella and 2 cups italian blend. Based on the picture in this recipe, I was concerned there may be too much cheese and it may taste or look greasy. Not at all. Try it for yourself! :-)
Oh - and I don't like cottage cheese myself, but I DID keep it in the recipe. I couldn't taste it and I think it's important to keep in the recipe.
My family really liked this recipe. The only thing I changed was subbing sour cream for ricotta or cottage cheese since I cant stand either. When it cooks the sour cream kinda takes on the same texture.
The first time I had this I fell in love with it. I could not get the recipe from the person who made it. Now, a year later, I found this recipe and LOVE it!!! My family loves it too. It certainly isn't health food but it takes the crown for comfort food.
This is a great recipe for pot lucks. I used Ricotta cheese, but I think I'll try the cottage cheese next time. My only problem was that I feel the extra 20 minutes for the cheese to melt is too much and made it a little too brown. Next time I'll just take the foil off earlier.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 303
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