Savory Baked Spaghetti, again?

Well, this is just plain embarrassing.  I spend all this time preparing this blog post for you, only to realize……

I’ve already blogged this recipe. 


   I suppose, it was bound to happen sooner or later, as much stuff as I have going on in my brain at all times.  Jeepers. On the bright side, at LEAST I made it to the year mark before the first recipe repeat happened.  🙂

 I suppose this will start to happen more and more as the blog grows.  Plus, there are recipes that come up annually by season, so maybe this is something that I start doing regularly, you know, like a recipe flash back?  A blast from the past?  Maybe a Flashback Friday or something?  Hmm, I’ll think on that.

  Anyhow,  I bet you’ll forgive my repeat once you make this! It’s GOOOOOD!!!!  If you know me, you know I don’t like to repeat recipes much, but this one gets put in the rotation between new recipes.


A delicious alternative to plain old spaghetti . . . think lasagna style! Super easy and super good flavor!



  • 16 ounces, weight Spaghetti Noodles
  • 1 pound Ground Italian Sausage
  • 4 cloves Garlic, Pressed
  • 1 whole Onion, Chopped
  • 1 jar (26 Oz. Jar) Meatless Spaghetti Sauce
  • ½ teaspoons Seasoned Salt
  • 5 Tablespoons Butter, Melted
  • 2 whole Eggs
  • ⅓ cups Grated Parmesan Cheese
  • Italian Seasoning, to taste
  • 2 cups Small Curd Cottage Cheese (Only 2 people in our family even like cottage cheese, but TRUST me, it just adds moisture, don’t skip it!)
  • 4 cups Shredded Mozzarella Cheese (Freshly Shredded Is Best!)

Preparation Instructions

Cook spaghetti noodles according to package directions; then drain and rinse with cool water. Set aside.

Meanwhile, in a large skillet over medium heat, cook meat, garlic cloves and onions until meat is no longer pink. Drain grease if necessary. Stir in a jar of spaghetti sauce and seasoned salt and set aside.

In the now empty spaghetti noodle pot, melt 5 Tablespoons of butter over low heat. Remove from heat. Add eggs, whisk. Stir in parmesan cheese and Italian seasoning to taste. 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, half the meat sauce and half of the 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.

Dig in!


See that Ooey-gooey Cheesy Bread in the back of the photo?


And super easy too, this is one of those “Non-recipe” recipes with no measurements, just shake, schmear and spread to your liking.


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.





P.S.  May I just take a moment to point out, that although this is not my finest food photograph moment, the Savory Spaghetti Bake photo taken for this post is still much improved over the one from last year, thankyouverymuch?





Better.  Not great, but better.

I’ll take it! 🙂

This post linked to:

Vintage Cookery

On the Menu Monday

Melt In Your Mouth Monday

Tuesday Talent Show

Tasty Tuesday

Made It On Monday

Wonka Wednesday

This Chick Cooks

Cast Party Wednesday

Full Plate Thursday

14 thoughts on “Savory Baked Spaghetti, again?

  1. It looks so yummy and I wasn’t here last year so I won’t have to go back and look for it. I must ask….how do you stay so doggone slim? Must be chasing those 4 little Fergusons….probably some good genetics too. I’ll make 1/2 a recipe, but will probably still eat more than I should. And the bread, oh my! Have a great Friday!

    • You will LOVE it! We are full fat kind of eaters around here, since I firmly believe you need healthy fat to live. Now, the cheesy bread may be crossing over from healthy fat to unhealthy, but it sure tastes GOOOOOD! 🙂 Yes, chasing my 4 little Fergusons helps a bit, but my moms side is itty bitty, so I guess that helps too.

  2. Haha, your original spaghetti picture looks like all of mine! Remember when you used to say you took ugly food pictures?? I never thought they were, but I think mine are, so I get where you’re coming from. But look at you now!
    We have made your cheesy bread a few times now, it’s sooooo goood. Thanks for all your recipes, even reminders of the ones we have seen before 🙂
    Happy Friday!

  3. It all looks wondermous! I use hot dog/burger buns for garlic bread, but never thought to add sour cream AND cheese???? YUUUMM! I don’t remember seeing this the first time around, so you’re safe with me Dearie. You sure do make awesome food at your house! Thanks for all you do to enoourage us as cooks, or moms, or wives. God bless you always and all ways. XO

  4. I love your updated picture–you’re right, much better! It’s so satisfying to see food photos improve, isn’t it? My own aren’t where I want them to be, but they’re MUCH better than where I started.
    And I say, if you’re blogging about something for the second time, that just serves to emphasize its total deliciousness. =)
    Anyway, have a great weekend!!

    • Thank you, that was taken this summer in Florida, I loved it so much I had it made into a canvas print. Ok, you brave recipe try-er, I would love to hear back from you after you have made this so I know if I lead you astray or not. 🙂

  5. We all have those wonderful recipes that our family and friends want over and over, and that’s partly what makes them special. It is a great recipe! Thank you so much for sharing with Full Plate Thursday and come back soon.
    Miz Helen

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