This is a dish intended for your leftover spaghetti. In my house there never seems to be enough left over to make this, so seeing as we love this dish a lot I make it with fresh spaghetti. Night #1 we are all dancing in our seat with pleasure as we eat dinner and lunch on day #2 is a treat beyond words.
Ingredients
- 1 package thin spaghetti , 16 ounce
- 4 cups prepared spaghetti sauce
- 1 cup small curd cottage cheese
- 0.5 cups fat-free sour cream
- 1 package shredded mozzarella cheese , 12 ounce
Instructions
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1
Preheat oven to 400 degrees F (200 degrees C).
-
2
Grease a 9x13-inch baking dish.
-
3
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
-
4
Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
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5
Mix cottage cheese and sour cream in a bowl.
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6
Spread half the spaghetti with sauce into the prepared baking dish.
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7
Spread the cottage cheese mixture evenly over the spaghetti.
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8
Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
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9
Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.
Nutrition Facts
Per serving
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