Recipe by Joey Joan
"This is a dish intended for your left-over spaghetti. In my house there never seems to be enough left over to make this, so seeing as we love this dish a lot I make it with fresh spaghetti. Night #1 we are all dancing in our seat with pleasure as we eat dinner and lunch on day #2 is a treat beyond words."
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1 (16 ounce) package
prepared spaghetti sauce
small curd cottage cheese
fat-free sour cream
1 (12 ounce) package
shredded mozzarella cheese
I made a homemade meat marinara to go in this casserole. Instead of fat free sour cream, I used reduced fat. The family thought this was great--they ate every bite. NO LEFTOVERS. This was perfect for me because I could make the marinara in the crockpot and quick make the pasta, then mix and bake. I'll make this again.
DELICIOUS!!! A bit involved if you make it "from scratch" (fresh spaghetti in the event that you don't have any leftover), but well worth it!
Good use of leftover spaghetti. I stirred an egg into the cheese mixture and added some Italian seasoning and garlic. Very tastey!
This was quick and easy - nothing spectacular, but filling and good.
a favorite in my house!
Easy and delicious!!!
I was surprised to see this recipe because this is exactly how I make mine! I use regular sour cream though. It all came about one day when I was going through the fridge looking for stuff to add to left-over spaghetti to bake it. I don't like ricotta (which most people probably would have added instead), so I added some cottage cheese. It wasn't quite creamy enough, so then I added some sour cream as well. It turned out amazing and everyone LOVED it so I've been making it this way ever since. It's just funny because I thought "I" made up this recipe on my own LOL:)It's really very delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Left Over Spaghetti Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 149
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