Baked Spaghetti

I made this recipe last night for my family who is visiting. I made two changes, which I think were crucial to the success of this dish. I substituted ricotta cheese for the cottage cheese, and I used TWO 26 oz containers of sauce, both the garlic and herb variety. The only other thing that I did differently was to spread just a little sauce on the bottom of the dishes instead of greasing them, which worked just as well. I can't imagine making this without doubling the sauce... I just don't think it would be wet enough. Even with the extra sauce, the casserole still stuck together well enough to serve with a spatula. I honestly believe that this would have served more like 12 people, because there were six of us and we have more than half left over after some of us had seconds! This makes a very large batch, which is great because I don't have to cook tonight!

This was awful!!

LOVE this recipe. I substitute ricotta for the cottage cheese, though (I think it makes the casserole "stick" together better). I also have added additional veggies and herbs, and it is fantastic. My little ones literally eat this recipe up!

Wow this is good. Wonderful comfort food, soooo tasty. My package of spaghetti was 12 oz instead of 16 oz but that was more than enough. I used more sauce than what is called for to get 'full coverage' of the spaghetti--- probably an extra two cups. I've made this entirely without the meat, for my vegetarian husband, and it's still amazing! He loves it. For those of you who thought the flavor was bland, that is probably because of the sauce you're using. The sauce is really the only seasoning you're using besides the seasoned salt, so use a good one that you really like. I used one with roasted peppers and garlic flavor. Baked it exactly as directed, and it wasn't dry at all. Just exactly right. It is also cheap to make since it makes a lot of food, about eight filling portions, and you can refrigerate and microwave it up. Thanks for this recipe!

Hubby loved this dish. Well, of course I tweaked it to his liking. Used whole grain spaghetti, substituted fresh baby spinach for the onion and added fresh garlic to the meat mixture. I also subbed non fat sour cream for the cottage cheese. mixed all with pasta and baked at 350 for 15 min. Placed pepper jack on top and melted. Sounds like a lot of changes but it wasn't really. I'm sure this will be a regular dish around here. Thanks so much.

This was a very thick and cheesy baked spaghetti, the best I've ever had. I did use Ricotta instead of cottage cheese and it was fine. Feeds about 10 b/c it's so thick.

My family really liked this recipe. I added spicey ground sausage for a little extra flavor. (1/2 Pd. ground beef, 1/2 pd. ground sausage). I made it the night before so I could just pop it in the oven the next day.

I skipped to Cottage cheese, because i just didn't have any whihc might have been the reason why it was on the dry side, but next time i will use less than a whole box of spaghetti and may be even a thinner kind of pasta and bake it for only 10 minutes uncovered. Also the recipe suggests 1/2 Teaspoon of Seasonned salt, but I suggest a tablespoon, I have to admit I do like my salt. Other than that it was great, EASY, and now i don't have to worry about tomorrow's dinner.

This was good, but in all honesty, to me, it really didn't taste any different than plain old spaghetti. However, it is a great, different way to eat it; the casserole holds together so you can cut through it with a fork rather than twisting the pasta around with a spoon and a fork.

This is so easy and makes a lot. My husband loves it and great to take to friends and family, everyone loves it.

This is a very delicious dish! My family basically inhaled it....A dish I will def. make again!

I made the recipe for 4 people and cooked it in in my crock pot. Layer it like the original recipe and cook on low for several hours. Yummy!

I make this often for my house of 5. I have been for years. The only thing I do differently is add the big jar of sauce. I use my favorite kind or whatever is on sale. It just needs more sauce or is dry. I also add extra cheese because in this house there can never be to much cheese in anything. It makes a lot. We usually still have over half the pan left. I give some to my mother and step-father everytime I make it and still have leftovers. Small family cut in half.

This is a recipe I have used for several years. I add a layer of spinach, either fresh or frozen (thawed and drained very well). I also double the spaghetti sauce or it is too dry. Wonderful flavor and so much less work than lasagna!

Excellent recipe. I took the advice of other reviews and substituted ricotta for the cottage cheese, used two jars of sauce, and Italian sausage instead of ground beef. I tossed the noodles with the egg mixture as directed, then stirred in the ricotta and mozzarella rather than layering. Turned out great. Dish could be cut with a spatula and served in squares. Makes way more than 8 servings, we had plenty of leftovers. Definitely a keeper recipe.

This was great, even though I omitted the butter by mistake and also mixed ALL the cheeses together at once. (subbed ricotta cheese and shredded parm). I was in hurry ... so didn't pay close attention to directions. I topped it with extra mozzarella. I'm concluding this is a fool-proof meal! Will definitely make again. Maybe I'll even follow the directions next time!

I'll be honest, I never EVER would have made this on purpose... it's just not my kind of recipe. But I had leftover noodles, some leftover marinara in the freezer and a tub of ricotta in the fridge about to go bad. I whipped this up for lunch thinking we'd have leftovers for days... but my 5 year old is on his 2nd helping and is still eating, my BIL is on his 3rd and I'm contemplating a 2nd. My 9 month old even ate half a piece and loved it. This is really farkin' good. Changes - I used ricotta, and I added 1 egg and some italian seasoning to the ricotta. I didn't layer, just did noodles, ricotta, sauce. Really REALLY good. Held together beautifully, came out in pretty little (or not so little) squares.

This was so good! (However, note I used homemade marinara and barely any cheese!) As I made it, without jar sauce, it reminded me of something I might eat at an Italian American restaurant. I have tried making baked spaghetti before and it is usually dry, following the recipe. This was not at all! I used the recipe for "Best Marinara Sauce" from this website. I used lean beef, lighter cheeses, & whipped butter. I used lite "large" curd cottage cheese, and half of it, and only about 1/2 cup chopped lite mozzarella for the top, so I can only imagine what the regular version is like. And, I am glad I did that, because the ingredients just fit in the pan. I also used angel hair pasta and cooked it well beyond al dente so it did not soak up the good sauce when it baked. And, I decided to take it out of the oven about 15 minutes early, so it stayed nice and moist. Thanks for the great meal!

I make this with my own meat sauce and do not layer it. I put the mixed spaghetti into a pie dish, push some up the sides, add the cottage cheese, and then the sauce, and top with mozzarella then bake. Comes out much better and is requested often. Serve with some extra sauce and garlic bread. YUM!! I just saw the question why the eggs. The eggs in this recipe helps to hold the noodles like a crust. It is mixed with the noodles, not the cheese.

This is the best. I didn't change this recipe as it is very basic, but please add more sauce, or it will dry out. It is also very wonderful with mushrooms, or as other home chefs did, add peppers, or stewed tomatoes. I also add more cheese, and I love a mix of Italian cheeses. I also add a little red wine for a boost of flavor. I love doing this recipe in the crock pot on low if I am time press or cannot be around to watch the oven. Either way, it is a winner and easy recipe for beginning cooks.

This is a favorite at my house. The guys at my husbands office love it too. I do follow some suggetions people have made. I add 2-3 cloves of minced garlic while cooking the beef and onion, and I use 2 jars of spaghetti sauce. I put 1.5 jars in the meat mixture, then when layering, I put the remaining sauce in first, then the spaghetti, etc. Always a pleaser!

I use Italian sausage instead of ground beef, ricotta cheese instead of cottage cheese, and two jars of spaghetti sauce (whatever flavor I have on hand). I usually divided it into three 8 x 8 pans, bake one and freeze two. I frequently give a pan to a sick or homebound friend with an attached card telling them how long to bake it. I used to wait for them to ask for the recipe, but now I just include a copy with the dish. I have had so many compliments for such a simple supper. It makes me so happy to know that they enjoy what I am able to share with them.

This is basically lasagna made with spaghetti pasta instead of lasagna noodles! But either way, it tastes good. Just use ricotta if you can - but note that ricotta is drier than cottage cheese. So for those folks who substituted and then said it was dry and needed more sauce, THAT'S why. Either way - tasty and easy.

Husband and I loved this! I loved it because it's simple, but also tasty. I will add a little more sauce next time or maybe put sauce on the plate and the serving of baked spaghetti on top because my husband likes things a little saucier. Overall, perfect and beats boring old regular spaghetti!

I have been using this recipe for about 25 years. Everyone loves it. It is a great dish to make and bake later. I tried ricotta cheese once, but I still prefer cottage cheese. My recipe calls for less spaghetti and more meat. 7 or 9 oz box of spaghetti, and 2 pounds of ground beef. I just make the spaghetti crust, and the meat sauce and tuck it all together in layers in the pan. ******

Very good dish. My 1year old loved it. I also used ricotta cheese and a LARGE jar of spaghetti sauce. It still came out dry. We have a ton of left overs and I will just add some extra sauce tomorrow night to make it not so dry. Overall...easy and yummy

This is not a review - I haven't made this recipe. I would just like to provide some information to a reviewer's comment concerning the addition of eggs. The reason for adding eggs to the cottage cheese or ricotta cheese mixture, is to help bind the ingredients. Eggs do frequently appear as ingredients in many recipes similar to this one .. i.e, lasagna, manicotti.

I have made this recipe without the meat. I substitute ricotta cheese for cottage cheese and layer it like you would lasagna. Was a HUGE HIT with the family. Is even better the next day.

wonderful dish :) was very tantalizing while cooking- i could smell it and it smelt delish. was a very filling meal :) wish i could've gone back for seconds. the only changes i made to this dish where the kind of noodles i used and i also used some minced garlic

Delicious and easy meal to put together. Cut nice for a pretty presentation on the plate. Pair with a salad and garlic bread for a filling meal. I made in two 9 x 9 pans - baked one and froze the other for another meal. Thanks Louise for a well enjoyed dinner!

This was delicious! My 5-year old daughter loved it too. I love reading the reviews because it gives me so many ideas on how to make recipes better--thanks to all of you reviewers who take the time to write about your cooking experiences for me (a novice)! I altered the baked spaghetti as suggested by adding more spaghetti sauce (and I’m glad I did otherwise I think that it would have been dry). I also used less spaghetti (not 16 oz.) as I believed adding more would have been too much. I seasoned it a little more by adding seasoned salt, a little garlic and oregano. I was a bit apprehensive about adding cottage cheese; however, it worked beautifully—didn’t even know it was there (it looked like ricotta cheese once it was done). This recipe is definitely a keeper!

My family loved this recipe when I prepared it last weekend! My son was home from college, and he called it "heaven on a plate." I substituted ricotta cheese for the cottage cheese, although my sons probably would have liked it without. I also used a 48 oz. jar of sauce, and I'm glad I did that. It was just right! My husband, the lasagna lover, said that he likes this better than lasagna - which was music to my ears. He said it held together nicely - much better than lasagna, where the layers tend to shift and fall apart. The four of us ate on this 9" x 13" for three days - the recipe yielded A LOT, even for my three big eaters! I'll make this again for sure!

It was great. Everyone loved it. I subbed ground pork for the ground beef and used a combo of cottage cheese, ricotta cheese and sour cream. Wouldn't have minded a little more sauce but the flavor was great.

This is a great recipe that can be adapted easily to individual tastes. The only change I really recommend is breaking the spaghetti into pieces before cooking. Then you have a real kid- friendly casserole - and I also like not having to twirl! Thank you Louise!

Add the Halloween Blood Baked Rats (recipe found on this site too) on top and serve with bread sticks shaped like fingers for a great Halloween themed dinner. We love this recipe!!!

This is favorite in our house, but I simplify it imensely when I need a quick casserole. First, instead of ground beef and onions I use pre-made, Simeks meatballs (thawed, and Lots of flavor there!) I also skip the egg and melted butter when time is short. Instead I just stir parmesan and cottage cheese (or ricotta) straight into the cooked pasta. I generally use thin spaghetti, but that is just my preference. I place the pasta with the cheese into a greased baking dish, top with a can of diced tomatoes (undrained), then add the thawed meatballs, top with a jar of spaghetti sauce and lastly the mozzarella cheese. Generally I make this a day ahead and just pop it in the oven for 30-45 min. Turns out great and my family loves it!

Sensational! This recipe beats any and all of my lasagna or baked spaghetti efforts by a far mile - it's a keeper! I used cottage cheese and mashed it slightly with a fork because couldn't find a small curd type in local stores and ricotta cheese was more than twice the price. I did add 3 cloves of garlic along with italian seasoning instead of seasoned salt, but otherwise followed the recipe as stated. We really liked the mixture of the egg/buttter/Parm Cheese/spaghetti. It added an interesting combination to the overall flavour of each layers and for that reason I felt one jar of sauce, as stated in the recipe, was just the right amount.

This was really good - a little like lasagna. I used ricotta instead of cottage cheese and took the advice of others and used more sauce - it was a large jar that had around 45oz and I was very glad I did - not too saucy at all.

I tried this recipe exactly the way it is and found it fantastic. It was very tasty and not dry at all, I think the key is to use a good spaghetti sauce. I love dishes that will do 2 or 3 dinners, this dish freezes nicely so it has the added convenience of thaw and heat.

Great taste and easy to put together but takes longer than 20 min for prep. Made enough to freeze for a second dinner!

Doubled the sauce. This was very good and makes a lot for leftovers. May omit the butter next time as I am not so sure what the purpose is for it.

This is a fantastic main dish. It is even better the next day.I got this recipe about 3 years ago from a magazine I subscribe to. Everytime I prepare it I get asked for the recipe. I always make it when I am having a large group. It serves more than 8 people. Once you make this you will make it over and over.I Serve it with caesar salad and focaccia bread.

Absolutely amazing! It's pretty much a cross between lasagna and spaghetti, so if you like both of those, this dish is probably something you'd enjoy. An instant classic at my house.

I thought this came out really good and my family liked it too, but I will use a little less cottage cheese next time.

Followed recipe exactly except for maybe a half cup more sauce, due to other reviews. I thought this dish was very geasy, and though my family liked it, I don't think I will make again.

SO GOOD! Even though it's just me and my husband at home, I have no doubt whenever I make this that it will get eaten. It's so creamy! I did use less butter though (don't tell Paula Deen). I only used 3 Tbsp. Also, the first time I made it, I used bow-tie pasta because that's all I had. It was still delicious! Works great as leftovers, for lunches and I might even try freezing half of it next time. Thanks for the great recipe Louise!

This is very good, and so much easier than making lasagna! I used about 1.5 jars of spaghetti sauce. My guests all loved this. Will definitely make again!

Like others I used twice the amount of sauce, ricotta cheese instead of cottage and used 1/2 ground beef and 1/2 mild italian sausage. It turned out fantastic. The whole family loved it and I am sure will be requesting it often. Thanks for sharing.

Used cottage cheese as called for in the recipe and the flavor was off the first night; however, it tasted much better the subsequent nights!

this was very good. It is a little bland which is why the 4 stars. I didnt add any butter. I thought it was a strange thing to be in the recipe. My family devoured this up and got seconds. My husband hates cottage cheese but he did love this. I didnt have any mozz cheese, so I used cheddar blend. This makes A LOT so next time I should half the recipe. I am also going to add some spices, like maybe oregano, basil, garlic powder, and parsley.

Yummy! I didn't give it 5 stars, just because I didn't follow the recipe exactly. I did use the cottage cheese, but I added that to the spaghetti, butter, egg, and cheese mixture. I also used 2 jars of pasta sauce, and assembled the dish in layers: on the bottom sauce, spaghetti, sauce, cheese, spaghetti, sauce, and cheese on top. My 3 year old, who can be quite picky especially when it comes to leftovers, loves it and has willingly eaten it several times this week.

I have never written a review and have tried alot of receipe's from here, but this required a review. This dish is SO delicious!! I loved this recipe-its easy to make, very reasonable cost-wise and SO delicious. The butter/cheese/egg mixture for the spaghetti was great! I have a potluck dinner coming up and will definetly be making this recipe for the party

This recipe was easy and so delicious!! I made 1 9x13 pan for 7 people and there was tons left over. It tasted just as good if not better the next day! I did add a bit more sauce like some of the other reviewers suggested. I will make this again when we have a big crowd! Thanks for the recipe!

This was the best I ever had. Changed it a little. I used 2 large jars of sauce, mild italian sausage, and Ricotta cheese. My family loved it.

I'm usually not a spaghetti eater but this was great. I opted to use ricatta cheese and mixed it in with the buttered noodles. It's too hard to spread it on top. Please double the sauce.

great recipe, i needed to use 2 lbs of beef, so i made mine larger with 2 jars of marinara sauce. came out perfect...

This was really good stuff. I started making everything before taking the cottage cheese out of the fridge and seeing that it had gone bad. I sub'd cream cheese mixed with a little sour cream instead. I cut down on the spaghetti after reading other reviews. Used about 10 oz. instead of 16, which was just right. Added some chopped fresh basil to the sauce from my garden. Delish!

I thought this would taste just like lasagna but it didn't. My whole family liked it, even my 16 yo who doesn't care for spaghetti. We did make some changes based on other reviews and what we had on hand. I did use 2 jars of spaghetti sauce and it was just enough for 1 pound of spaghetti...possibly a bit toward the dry side. I still only used 1 pound of hamburger as we don't like a real "meaty" spaghetti. We didn't have cottage cheese so I eliminated it. I usually add it to my lasagna, but I liked it without. The noodles were delicious even before we put the sauce on. I used freshly grated parmesean which I think makes all the difference. I will be making it again. Will probably add green pepper and garlic to the hamburger mixture. Thanks for a good recipe!

This recipe was great! I used to jars of spaghetti sauce because I did not want it to be too dry. Also I substituted cottage cheese for ricotta cheese because I am not a big fan of cottage cheese. Big hit at my house!

If I could rate this dish with 10 stars, I would. I had never heard of this dish before, and when I first saw it, I saved it not because it sounded good but just for looking interesting. I used Mids Spaghetti sauce with the sweet banana peppers and green peppers in it and probably a little extra cottage cheese since it's what I had left.. but what an AMAZING dish!! I will NEVER eat regular spaghetti again! Thanks for posting!

This was great except that it was way too dry. I will make it again but with double the sauce. I made the recipe exactly as written except that I omitted the butter. Great flavor.

This was super good and had the flavor of lasagna. I did use italian sausage instead of hamburger meat and this is a must! It adds a ton of flavor! This is also really easy to prepare...

You have to double the sauce!! I used italian sausage instead of hamburger meat and it was really good. Everyone loved it. This is one of my new favorites. YUMMMMM

Very good- though I made quite a few changes & additions: I added lots more veggies like green & red peppers, some garlic and a tomato. I also wilted some spinach and put it in the blender with a shot of tomato sauce and some garlic to make a 'pesto' of sorts and spread that on the top of the dish, just to add some more nutrition. I used hot italian sausage instead of ground beef, too. And I used whole grain spaghetti for the health benefits! I had some fresh mozzarella so i cut chunks of that and sprinkled it between layers so every so often you get a chewy chunk of cheese! Awesome stuff, lots of great left-overs, too!

This recipe is good but not great, I used whole wheat spaghetti and it was too dry, if I made it again I would add more spaghetti sauce.

If you never try this recipe you will never know what you have missed out on. I have made it three times now and followed the recipe to a tee and it came out soooo tasty. One time I made some mistakes as to when to add what ingredient so it only came out so-so. Just follow the directions as written and you will not be disappointed.

I made this last night and used the ricotta cheese in place of the cottage cheese and seasoned the meat to my taste. My husband and children loved it! He said it was definitely better than the regular spaghetti we usually have! Thanks for sharing!

I made this for dinner tonight and it is GREAT! My daughter loves it and so does my husband. The only thing I changed was to use two jars of spaghetti sauce and I added some mushrooms because my daughter loves them. I served this with a salad and garlic bread sticks. Thanks for a quick and easy recipe, Louise!

Yummy and easy! I used leftover thin spaghetti noodles and leftover homemade meat sauce, and just Parmesan cheese (didn't have the others on hand)... and it came out great! Thanks for sharing the recipe!

Excellent! But makes WAAAAAAYYY too much food. Cut recipe in half or quarter.

This was great, did not have cottage cheese, made it with left over linguini from alfredo the night before. Put in cold linguin, butter,topped with cheese, sauce, more cheese-delicious

Entire family LOVED it! Few changs: Left out onion & doubled the "sauce portions". I did have to cook it much longer. 400* for 60. Leftovers were even better!

This was really good, although I made several changes. This is basically "pasta al forno" but uses spaghetti instead. Being Italian, using bought sauce is unheard of so of course i made my own tomato sauce with finely chopped onions. I also added finely chopped carrots to my sauce to increase the vegetable content for my kids, and I think the sweeter tasting sauce paired well with the dish. Definetly needs more sauce than what it calls for. I used spelt spaghetti to make it healthier and did not use beef since I don't eat meat. Ricotta replaced the cottage cheese which I think makes it so much better. I cooked the spaghetti for half the amount of time suggested on the package so the dish wouldn't be too mushy. Baked pasta isn't supposed to be al dente but you don't want it too mushy either. My husband who doesn't care to much for baked pasta thought it was great as well.

This was good, but not great. The only substitution I made was lean ground turkey instead of ground beef; otherwise, I followed the recipe exactly. I didn't think it had enough flavor for me, and it took an awfully long time when I could have just made spaghetti and gotten something that tasted similar.

Very good

Very good. I would suggest using a bigger pan. I had some overflow in my oven.

Absolutely delicious. The only thing I changed, based on all of the reviews, was to use an additional can of spaghetti sauce (I used two cans of Hunt's 4 Cheese). With extra sauce we still had a firm consistency - as in, able to cut and serve with a spatula. My husband and 4 year old INHALED this the night I served it as well as for lunch the next day. It makes quite a lot for my tiny 3-person family so we froze half of it. It froze and reheated wonderfully the following week :)

This is a recipe that I only make for leftover spaghetti, which sorta reinvents it. It's a little different, but only as good as the original sauce was.

Such a easy, rewarding, flexible recipe. I am not going say the changes I made, it is repeat from others. The best comment I have to add is the flexibility in this hearty recipe. Good, quality ingredients and you can't go wrong. I ate it for dinner, then breakfast the next morning and then lunch. How's that?

This was my first recipe that I've tried and it was great. I did, however follow others suggestions and placed 2 jars of sauce and used ricotta instead of cottage cheese. I also used whole wheat spaghetti and again, it was great. Thank you.

This is our family's favorite recipe for baked spaghetti. The only thing I do different is add a can of cream of mushroom soup to the sauce. A great recipe for entertaining!

This was really tasty! Not gourmet tasting, but definitely something yummy and appeals to lots of people. I used a 32 oz. jar of sauce (most jars are this size now) and I seemed to have plenty for my liking, though if you like a ton of sauce, you may want to have more on hand. A little labor intensive, but it makes two 9x11 size pans so it feeds a lot! Reminds me a little bit like making lasagna, but spaghetti. Oh, and I used whole wheat pasta. You could hardly tell it was whole wheat (not always the case w/ whole wheat pastas).

made as written except made my own sauce

This was okay. I love the idea of it and the simplicity of it but the taste was nothing too special. I may try it again and add more sauce and maybe some sausage but it will be a while. Easy to make ahead and pop in the oven when needed.

I thought this was delicious, nothing too fancy but a great quick family meal. I followed the recipe exactly, and it wasn't dry at all. I love cottage cheese and prefer it to Ricotta in a lot of recipes, so it was just the thing for me. I like H**D Country Style Small Curd Cottage Cheese in the red box; it is the only brand I ever buy, and the taste is the best. By tossing the hot spaghetti into the egg and parmesan mixture, this cooks the eggs a bit and makes the spaghetti very creamy, almost like the start of a carbonara minus the bacon. I used a traditional sauce, not chunky, which I think helps keep it moist. Does taste like a mock lasagne. This was very easy and delicious. My 5yo son helped me make it, so he also agreed.

this was super eady to make and tasted good enough however it feeds an army. i'll only make this recipe when family comes over or to take as a pot luck dish. i did as others and used 2 cans of sause along with ricotta cheese in place of the cottage cheese and i also added freshly choped garlic and subbed whole wheat noodles for regular.

I'll be honest and say that I can't give you a review using the cottage cheese, because I substituted. I can tell you that using the same recipe substituting sour cream is divine! The parmesan, egg, and butter mixed with the noodles makes it really hold together and tasty. I also double the sauce for coverage and add a little garlic and onion. (You can always add your fave extras to taste) This makes a very full 9 by 13 dish. If you want less, use the original one sauce and cut the noodles in half. I have made this many times now, sometimes doing meatballs instead of ground beef. Either way, this always gets a satisfied eye roll and grunt from my husband. :) Everyone loves it! *Update- try it with italian sausage cut into 1 inch pieces. Cook a little to barely brown before adding to sauce. Delicious!

I haven't actually made this recipe, but my mother used to make something very much like this. I had forgotten about it until I read this recipe. She used about 3/4 of a pound of spaghetti and crushed canned stewed tomatoes and no ricotta or cottage cheese , just some cheddar and some mozzarella. She used to bake it until it got kind of crispy around the edges, which for me was the best part. I am now 75 years old and my Mother used to make this when I was a kid, Brings back fond memories.

Delicious!! I used Ricotta instead of Cottage cheese since that is what I had on hand - and added more sauce plus black olives and fresh basil. Really good!!

Used 2x the sauce. Used Ricotta in lieu of cottage cheese.

Overall, a very good recipe. I agree with using a larger jar of sauce - a small jar just isn't enough. I added some chopped garlic since our family loves garlic. The 9"x13" dish almost isn't large enough...I used a 10"x15" instead. Also, I substituted a 5-cheese Italian blend for the mozzarella.

This dish had alot of flavor but I thought it to be a little dry. Using a whole box of spaghetti really absorbs the sauce. I used 2 24-oz jars of spaghetti sauce instead of one and I still thought it could use more. I used ricotta instead of cottage cheese and added 1 teaspoon of minced garlic, should have added more. I placed in two 8-inch baking pans. Will definitely make again but add more sauce.

Delicious! I used cut spagetti.

I have made this several times. The only change I have ever made is increasing the sauce to add before serving.

This is likely good as is, but my taste pallet likes a bit of tang, I am crazy about tangy italian things, so I added 1/4 cup of ketchup to my meat sauce. If you like like tangy, the ketchup adds an amazing sweet tang. I will make this again!! Soon. Thank you.

I doubled the spaghetti sauce and used sour cream instead of cottage cheese - my family loved it. I think it will be even better as a leftover.

I used about half the cottage cheese and I thought it was great. I also took the suggestions of some others and used a little less butter and about a jar and a half of sauce (this turned out to be a little more sauce than I like). It had a great taste, though, and boy did it make a lot!

Easy and filling! I added Italian spices to the sauce mixture, and also used a second jar of sauce like some others did. Will definitely make this again!

Myself and my family really enjoyed this recipe. I made some changes with it. I used Italian sausage instead of the ground beef and did not use any parm. cheese. Excellent recipe! Thank you!