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
- thin spaghetti: 1 pack (16 ounce pack)
- prepared spaghetti sauce: 4 cups
- small curd cottage cheese: 1 cup
- fat-free sour cream: 0.5 cup
- mozzarella cheese: 1 pack (12 ounce pack, shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Grease a 9x13-inch baking dish.
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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.
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Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
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Mix cottage cheese and sour cream in a bowl.
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Spread half the spaghetti with sauce into the prepared baking dish.
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Spread the cottage cheese mixture evenly over the spaghetti.
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Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
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Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.
