Mmm, my kids LOVE Spaghetti. Poor souls don’t get it very often cause it’s not fun like the new recipes I like to try. I do throw it in the menu now and again to make them happy, but tonight, decided to make this baked version instead.
If Lasagna and Spaghetti had a baby, this would be it! A delicious mix of both Italian favorites!!!!! It was easy and it was GOOD!
Click here for the printable version at Tasty Kitchen’s website.
Savory Baked Spaghetti
- 16 ounces, weight Spaghetti Noodles
- 1 pound Cooked And Drained Sausage
- 1 whole Onion, Chopped
- 1 jar (26 Oz. Jar) Meatless Spaghetti Sauce
- 4 cloves Garlic, Pressed
- ½ teaspoons Seasoned Salt
- 2 whole Eggs
- ⅓ cups Grated Parmesan Cheese
- 2 cups Small Curd Cottage Cheese
- 4 cups Shredded Mozzarella Cheese (I like to do freshly shredded, makes a HUGE difference!)
- 5 Tablespoons Butter, Melted
- Italian Seasoning, to taste
Preparation Instructions
Cook spaghetti according to package directions; drain and rinse with cool water.
Meanwhile, in a large skillet, cook meat, garlic cloves and onions until no longer pink. Stir in a jar of spaghetti sauce and seasoned salt; set aside.
In now empty spaghetti noodle pot, melt 5 T. butter. Remove from heat. Add eggs, whisk. Stir in parmesan cheese and Italian seasoning. Add drained spaghetti to the egg mixture. Toss to coat.
Place half of the spaghetti mix in a greased 9 x 13 pan. Top with half the cottage cheese, meat sauce and mozzarella cheese. Repeat layers once.
Cover and bake at 350F for 40 minutes. Uncover and bake 20-25 minutes more or until cheese is melted.
Enjoy with a nice green salad and some Cheesy Bread! (recipe follows)
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EASY CHEESY BREAD
Leftover hamburger buns, or whole wheat french loaf, cut in half
Spread each half with butter and a generous amount of Garlic salt.
Spread with a nice layer of sour cream.
Sprinkle with your favorite shredded cheese, like Colby Jack or Mexican Blend.
Bake 350* for 10 minutes or until melted.
DELICIOUS!!!!!!!!!!
Here was our dessert tonight, leftover from last night…….
I gotta tell you, this dessert has me stumped. It is the weirdest thing! When I decided to make it, it sounded delicious! Peanut Butter Candy Cake. I heard the angels sing! If it tasted like a Peanut Butter Cup, I was in! I printed it off and decided I’d make it next chance I got! Which just happened to be when we were taking a meal to a church friend. Perfect, we’d split it half and half and both benefit from its Peanut Buttery goodness!
Oh the shame of it all. It was not amazing, not at ALL!
Now, the top layer of it is great! See that gooey Peanut butter layer? (I drew an arrow JUST in case you missed it.) It stays soft and gooey, the chocolate top has a crunch to it, like a Peanut Butter Cup, but that cake layer? It’s kinda coarse and very, very bland. I am thinking maybe I might need to add peanut butter to the batter next time? IF there is a next time?!
Anyhow, regardless of what I think of the weird cake layer, I keep going back to that silly pan for more because the top is so good! Foolishness!
Here is the link to the recipe for this Peanut Butter Candy Cake if you want to help me research a better bottom layer to a dessert with SUCH potential!
Happy Cooking!
~T
4 little Fergusons 