Prep 35 mins
Cook 40 mins
You will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this will *not* fit into a regular 9 or 10-inch pie plate --- with this or with any recipe made from scratch preparation time takes a little extra effort, to save some time and to blend the flavors prepare the tomato sauce mixture up to a day in advance and refrigerate until ready to use --- substituting prepared pasta sauce for the tomato sauce will not produce the best results I would strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best! --- NOTE this also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly
- 8 ounces uncooked thin spaghetti
- 1⁄4 cup melted butter
- 1 teaspoon garlic powder
- 2 eggs, beaten
- 3⁄4 cup grated parmesan cheese, divided
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- salt (optional or to taste)
- 2 cups cream-style cottage cheese
- 1⁄4 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1⁄2 lb ground beef (or use bulk Italian sausage meat or half each)
- 1 small onion, chopped
- 1⁄2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
- 1 -2 tablespoon fresh minced garlic
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1 (14 ounce) can tomato sauce (another 1/2 cup sauce won't hurt)
- 1 (10 ounce) can sliced mushrooms, drained
- 1⁄2 teaspoon seasoning salt (or to taste) or 1⁄2 teaspoon white salt (or to taste)
- Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
- For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
- Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
- Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
- Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
- Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
- Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
- TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
- In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
- Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
- Top with 1 cup or more of mozzarella cheese.
- Cover with foil and bake at 350°F for 30 minutes.
- Uncover and continue to bake 10-15 minutes more or until hot and bubbly.
Great Recipe Kittencal always delivers!! The tomato sauce tastes really great and the simmering time is well worth it. The only change I made was to add fresh herbs at the end. I also omitted the mushrooms my husband has an aversion to them.
Our 8 year old daughter has declared Tuesday nights as spaghetti nitght. I made this receipe for a different take on the normal spaghetti. It was Fabulous!! Thank you for a great recipe.
Another fantastic recipe from Kittencal! I couldn't find the cream-style cottage cheese at my grocer so used Ricotta cheese instead. It was great...even the leftovers got eaten!