Wednesday, January 29, 2014

Yummy Recipe Wednesday! (Baked Spaghetti)

Welcome friends and food lovers to another edition of Yummy Recipe Wednesday. Hopefully everyone is having a good, not too cold, week and is looking forward to the weekend. Today I bring you a recipe for a delicious dish that my wife surprised me with last week. I think the best way to describe this dish is that it’s as if Spaghetti and Lasagna got together and had a love child. What really makes this dish stand out in my mind is the butter/Parmesan mixture that the spaghetti is tossed in. I will warn you, however, that this dish is rich but oh so good. On that note, you could use Ricotta Cheese instead of the Cottage Cheese but I’m afraid it would be too rich. My wife actually used Sour Cream instead of Cottage Cheese because that’s all we had available so that’s an option as well. I’ve also considered that you could use a white sauce and chicken and make a Baked Chicken Spaghetti but we’ll leave that for a future experiment. Give this recipe a try, I promise you won’t be disappointed. As always, feel free to leave comments below with your thoughts and/or opinions. Also, don't forget to follow us on Twitter by clicking the button near the top of the sidebar to the right.

Baked Spaghetti

  • 1 (16 oz) pkg Spaghetti
  • 1 lb Ground Beef
  • 1 Onion, chopped
  • 1 (32 oz) jar Meatless Spaghetti Sauce
  • 1/2 tsp Seasoned Salt
  • 2 Eggs
  • 1/3 cup Grated Parmesan Cheese
  • 5 Tbsp Butter, melted
  • 2 cups Small Curd Cottage Cheese, divided
  • 4 cups Shredded Mozzarella or Cheddar Cheese, divided

1. Preheat oven to 350 degrees F (175 degrees C); lightly grease a 9x13-inch baking dish.
2. In a large pot of lightly salted boiling water cook spaghetti, stirring occasionally, until nearly al dente; drain.
3. In a large skillet over medium heat cook and stir beef and onions until meat is browned and onions are soft and translucent; drain off excess grease and then stir in spaghetti sauce and seasoned salt.
4. In a large bowl whisk together eggs, Parmesan cheese, and butter; add spaghetti to egg mixture and toss to coat.
5. Place half the spaghetti mixture into the bottom of the baking dish and top with half the cottage cheese, meat sauce, and mozzarella; repeat layers.
6. Cover with aluminum foil and bake in the preheated oven for 40 minutes; remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

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