Drawing inspiration from my grandma’s crowd-pleasing casserole recipe with traits of what some people call “Million Dollar Spaghetti,” I give you this dish…that truly tastes like a million bucks. The best part, even though it may taste like a million bucks, the ingredients are inexpensive as can be. Dish this up to friends at a football gathering, serve it to family on a Sunday night or freeze a pan ahead of the busy holiday season to serve during a jam-packed week—it serves a crowd and pleases everyone!
To start, gather your ingredients. (Consult the recipe below for an exact list of ingredients and measurements.)
Step one is easy…just boil up some pasta, spaghetti preferably. Then whisk together the eggs, parsley and Parmesan cheese.
Drain the pasta and add it right back to the hot pot. Add the butter and egg mixture, quickly tossing the pasta in the butter-egg mixture until it’s evenly coated and the eggs have formed a sauce.
Add the coated pasta to the bottom of a prepared 9x13-inch oven-proof baking dish.
Back in the pot you tossed the pasta in, add the cream cheese and cottage cheese stirring until combined. Pour the cheese mixture directly over the noodles, spreading it out in an even layer.
Heat a large skillet (or use the pot you cooked the pasta in) over medium heat and brown the beef, about 5 to 8 minutes.
Bake in a preheated, 350°F oven for 30 to 45 minutes or until the cheese is melted and lightly browned on top. (This dish can be fully assembled ahead of time, covered and refrigerated, then baked just before dinner. Remove dish from the fridge and leave out on the counter while heating the oven. You can also freeze it for up to three months. Just wrap tightly in plastic wrap or foil before freezing. When ready to use, thaw in the fridge overnight, remove plastic wrap, and bake at 350°F for 30 minutes.
As hard as it may be, let the casserole cool a few minutes once it's out of the oven so the sauces and cheese can coalesce. (Cut into it too soon and it may be a bit runny!) Serve with fresh basil and grated Parmesan if you like, along with garlic bread and fresh green salad. Any way you serve it, this casserole is destined to become a beloved recipe in your repertoire!
Ingredients
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1lb uncooked spaghetti
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4eggs
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1/4cup fresh parsley, chopped
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1/2cup grated Parmesan cheese
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1/2cup butter, cut into chunks
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1container (8 oz) cottage cheese
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1package (8 oz) cream cheese, softened
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1lb ground beef
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1jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
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1/4cup heavy whipping cream
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8oz mozzarella cheese, shredded or sliced
Directions
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1Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish.
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2Cook spaghetti to al dente as directed on package.
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3Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish.
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4Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer.
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5Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium heat, and brown the beef, 5 to 8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella cheese in an even layer over top.
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6Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired.
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