1 ½-2 pounds ground beef or Italian sausage (or mix)
1 large onion, chopped
1 cup spaghetti sauce (your favorite brand or homemade)
1, 14. 5 ounce can chopped tomatoes
1 pound thin spaghetti
1, 8 ounce package cream cheese, softened
1 cup cottage cheese
1 cup sour cream
1 bunch scallions, chopped (about ¾ cup)
¼ cup green pepper, chopped
3 tablespoons melted butter
2 cups shredded mozzarella or Italian blend cheese
2 tablespoons chopped basil or parsley
Preheat oven to 350 degrees.
In a large skillet, combine ground beef and/or sausage with the chopped onion and cook, breaking the meat up with a spatula, until cooked through, approximately 10 minutes. Add spaghetti sauce and tomatoes and continue to simmer.
Cook spaghetti according to package directions until al dente and drain. Set aside.
In a medium size bowl, mix softened cream cheese, cottage cheese, sour cream, scallions , and green pepper.
Spray a 9” x 13” baking dish with non stick cooking spray.
Spread half of cooked spaghetti in the bottom of the casserole dish. Season with salt and pepper. Top with the cheese mixture and cover evenly using a rubber spatula. Spread the remaining pasta over the cheese mix and again season with salt and pepper. Drizzle with melted butter.
Top with the ground beef/sausage/sauce mixture and spread evenly with a rubber spatula.
Bake for 30 minutes.
Top with shredded cheese and bake for 10 minutes more until cheese is melted.
Remove from oven and cut into squares. Garnish with chopped basil or parsley. Go back for seconds…
Note – this casserole can be made a day in advance. Just bring to room temperature for 30 minutes before baking.