Kitten’s Layered Spaghetti & Cottage Cheese Casserole
August 08, 2011
"To save time cook the tomato sauce up to two days in advance and refrigerate which is what I most always do, the spaghetti may also be cooked days in advance and refrigerated just run under warm water to soften slightly before using This recipe was tested on several different times using prepared pasta sauce and another time using canned crushed tomatoes, I have to say the flavor was by far better using the tomato sauce so I would recommend not to substitute anything else"
- FOR TOMATO SAUCE
- Serving Size: 1 (361.5 g)
- Calories 650
- Total Fat - 37.5 g
- Saturated Fat - 19.6 g
- Cholesterol - 161.8 mg
- Sodium - 2137.2 mg
- Total Carbohydrate - 40.7 g
- Dietary Fiber - 4.8 g
- Sugars - 8.2 g
- Protein - 38 g
- Calcium - 891.5 mg
- Iron - 3.2 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.5 mg
Grease an 11 x 7-inch baking dish.
For the tomato sauce; in a medium saucepan cook the sausage with onion, chili flakes, garlic, basil and oregano until no longer pink; drain fat if needed.
Continue cooking until the meat is lightly browned (this may take about 10-12 minutes to speed up the browning process you may want to add in 1-2 tablespoons of oil).
Pour in the tomato sauce and bring to a simmer stirring over medium heat.
Reduce heat to low and simmer partially covered for about 50-60 minutes stirring frequently and seasoning with salt and pepper (if the sauce becomes to thick during then end of cooking add in some water and continue simmering).
Meanwhile cook the spaghetti in boiling water until al dente (try to undercook the spaghetti slightly as it will cook more in the oven) rinse under very cold water then drain well in a colander; transfer to a bowl then add in melted butter, garlic powder, 2 eggs, 1/2 cup Parmesan cheese and black pepper and salt if desired, using clean hands toss the mixture until well combined (this will not mix with a wooden spoon use your hands for mixing!).
In a bowl combine the cottage cheese with 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese.
To assemble; spread the spaghetti mixture into the bottom of the baking dish pressing down firmly with hands to flatten.
Spread the cottage cheese mixture evenly over the spaghetti.
Dollup the tomato sauce/ground beef mixture over the cottage cheese, then spread with a spoon.
Top with 1 cup (or more) of shredded mozzarella cheese.
Cover with foil and bake in a 350 degrees F oven for 30 minutes.
Uncover and continue baking for another 15 minutes or until hot and bubbly.
Tips & Variations
No special items needed.