This recipe is raging all over Pinterest and there are tons of different variations. One version I saw uses a stick of butter and another uses jarred sauce..... I decided to make my own version of this recipe. I increased the amount of pasta (most recipes were using 8 ounces) and made my own meat sauce. Ron and I loved the way this meal turned out. it was a nice variation to the normal spaghetti dinner that we regularly prepare. Kellen gave the recipe two baby thumbs up as well and gobbled up a small portion.
Ron and I had a fun New Year with friends. Morning wasn't so much fun, but it was worth it.
I am looking forward to all the adventures 2014 will bring to our family.
I have a few highlights that stick out in my mind:
1) My 30th Birthday in February (and starting of Season 4 of Game of Thrones)
2) Trip to Chicago to see Alton Brown
3) Girls weekend in Door County
3) Ron's 38th Birthday and a trip to Milwaukee
4) Family trip to France in May. We are going to Le Moulin, Normandy and Paris
5) Summer with Kellen as a toddler...we have so much exploring to do!
6) Hoping for a trip to Washington D.C. or Washington State....We have some friends I want to visit
7) Out 3rd Wedding Anniversary and tons of Door County adventures
8) Summer Gardening...raised beds this year!
9) Football season.....if you live in a football town you know there is nothing like opening day
10) Kellen's 2nd Birthday...what will he be doing then!?
1 - 1 1/2 lb Italian Sausage
1 (28oz) crushed tomatoes
1 1/2 tsp sugar
1 Tbl Italian Seasoning
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 cup cottage cheese
8 oz cream cheese softened
1/4 cup sour cream
2 Tbsp parsley
1/2 tsp garlic powder
1 lb spaghetti
2 cups mozzarella cheese
Preheat oven to 350.
Cook spaghetti according to package directions. Drain and set aside.
In a large skillet brown Italian sausage. Drain fat from skillet. Stir in crushed tomatoes, sugar, Italian seasoning, garlic powder, salt and onion powder. Simmer 7-10 minutes. Set aside.
In a large bowl, combine cottage cheese, softened cream cheese, sour cream, parsley and garlic powder.
In a lightly sprayed 9x13-inch pan, place half of the cooked pasta in the bottom of the dish. Spread cream cheese mixture over noodles. Top with remaining noodles. Pour meat sauce over noodles and top with mozzarella cheese.
Bake uncovered for 45 minutes. Allow to cool for 10-15 minutes before serving.