Million Dollar
Spaghetti
1 lb ground beef
1/4 lb ground pork
Garlic Salt &
Pepper to taste
1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp fennel seed
24 oz jar spaghetti
sauce (I used Barilla Marinara)
Drizzle of
honey
8 oz cream cheese (I
used about 6 oz of the reduced fat variety)
1/4 cup sour cream
(I used lite sour cream)
1/2 lb Cottage
Cheese (I used about 6 oz Ricotta)
1 stick butter (I
only used half a stick)
8 oz noodles,
pre-cooked until al dente and drained (I used 16 oz Spaghetti)
Bag of shredded
Sharp Cheddar cheese
Preheat the oven to
350^ F.
Brown and
crumble the meats in a large skillet with garlic salt, pepper, basil,
oregano and fennel. Drain and add the spaghetti sauce and honey.
Simmer about 15 minutes.
Combine the cream
cheese, sour cream and cottage (or Ricotta) cheese until well mixed.
Slice the butter
into pats and place in a 9x13" pan or casserole dish. Add half the
spaghetti noodles and spread the cheese mixture evenly over that. Top
with remaining noodles (the original recipe say to add the rest of the butter
at this point) and then the sauce. Bake for 30 minutes.
Remove from oven and
top with the shredded Cheddar. Bake for another 20 minutes. Remove
from the oven and let sit about 15 minutes before cutting.
This was absolutely
delicious and I'll most assuredly make it again!
Adapted
from a recipe athttp://ashleykaitlin.blogspot.com/2011/01/million-dollar-spaghetti.html
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