BAKED SPAGETTI
Source of Recipe
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List of Ingredients
TOMATO SAUCE LAYER:
JARRED SAUCE
Cheese and Onion Layer
8 ounces cream cheese, softened
1 cup cottage cheese
1/4 cup sour cream
1/3 cup thinly-sliced green onions,
white and light green part only
Spaghetti Layer
2 tablespoons plus 2 teaspoons olive oil
1/2 pound dry spaghetti noodlesRecipe
Make the tomato sauce layer first: heat 2 tablespoons olive oil over
medium
heat in a large saucepan. Add ground beef, breaking into small pieces
and stirring occasionally until browned. Add garlic and onion and saut�
until onion is transparent. Add tomatoes, tomato paste, oregano, basil
and bay leaf. Cover with pan lid ajar to let some steam escape and
simmer at least 30 minutes, and up to 3 hours to let flavors develop.
Add water (or a little red wine) if necessary to keep the sauce from
getting too dry. Remove the bay leaf before assembling the casserole.
Make spaghetti according to package directions, adding 1tablespoon of
olive oil to the boiling water to keep noodles from sticking together. Cook
until al dente (firm, not mushy) and drain well.
While spaghetti is cooking, make creamy cheese and onion layer by
mixing the cream cheese, cottage cheese, sour cream together in a food
processor or blender until smooth and well combined. Stir in the green
onions. Oil a large bowl or 2-quart casserole with 2 teaspoon olive oil.
Preheat oven to 350 degrees F.
Assemble casserole by adding 1/2 of spaghetti noodles to bottom of
casserole, drizzle with about 1/2 tablespoon olive oil, top with 1/2 of
creamy cheese and onion mixture, then 1/2 of tomato sauce. Repeat, ending
with tomato sauce on top of casserole. Poke a dinner knife into the
finished casserole in 4 to 6 places and wriggle it around to allow some of
the tomato sauce to work its way into the noodle and cheese layers.
Bake, uncovered, about 30 minutes.
Makes 6 servings.
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