LIVE
Rating: 4.55 stars
66 Ratings
  • 5 star values: 45
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

This is a dish intended for your left-over 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.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Grease a 9x13-inch baking dish.

  • 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.

  • Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.

  • Mix cottage cheese and sour cream in a bowl.

  • Spread half the spaghetti with sauce into the prepared baking dish.

  • Spread the cottage cheese mixture evenly over the spaghetti.

  • Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.

  • Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

Cook's Note:

I like to take spicy Italian sausage and bake it in the oven while I prepare everything else. Then before I put the first layer of spaghetti in the baking dish I put the sausage on the bottom of the pan and then do my layers, baking as usual.

Nutrition Facts

560 calories; protein 32.2g; carbohydrates 70g; fat 16.6g; cholesterol 48.6mg; sodium 1476mg. Full Nutrition
Advertisement

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/21/2012
I made a homemade meat marinara to go in this casserole. Instead of fat free sour cream I used reduced fat. The family thought this was great--they ate every bite. NO LEFTOVERS. This was perfect for me because I could make the marinara in the crockpot and quick make the pasta then mix and bake. I'll make this again. Read More
(39)

Most helpful critical review

Rating: 3 stars
11/03/2017
Easy to make with leftover spaghetti but my family was not a fan. Read More
(1)
66 Ratings
  • 5 star values: 45
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
03/21/2012
I made a homemade meat marinara to go in this casserole. Instead of fat free sour cream I used reduced fat. The family thought this was great--they ate every bite. NO LEFTOVERS. This was perfect for me because I could make the marinara in the crockpot and quick make the pasta then mix and bake. I'll make this again. Read More
(39)
Rating: 4 stars
03/28/2012
DELICIOUS!!! A bit involved if you make it "from scratch" (fresh spaghetti in the event that you don't have any leftover) but well worth it! Read More
(19)
Rating: 4 stars
04/28/2014
Followed ingredients exactly. I used leftover spaghetti. I added a little extra sauce (from a jar) because the leftover spaghetti seemed too dry. This made the final product a little too wet. I didn't take into account that the sour cream & cottage cheese would add additional liquid. I kept the dish loosely covered with foil for half the baking time because I don't like for the cheese to get overly browned too quickly. I uncovered it for the last 20 min. Everyone loved this dish and had seconds. Although we all loved it... I feel like it needs a little more seasoning. Next time I think I will mix in some Italian seasoning salt and pepper into the cottage cheese mixture. Great way to use leftover spaghetti. I think I will start making extra spaghetti ON PURPOSE and put in freezer so I can make this dish the following week. Read More
(13)
Advertisement
Rating: 5 stars
03/23/2012
Perfectly delicious. Read More
(13)
Rating: 5 stars
11/11/2013
I was surprised to see this recipe because this is exactly how I make mine! I use regular sour cream though. It all came about one day when I was going through the fridge looking for stuff to add to left-over spaghetti to bake it. I don't like ricotta (which most people probably would have added instead), so I added some cottage cheese. It wasn't quite creamy enough, so then I added some sour cream as well. It turned out amazing and everyone LOVED it so I've been making it this way ever since. It's just funny because I thought "I" made up this recipe on my own LOL:)It's really very delicious!!! Read More
(13)
Rating: 4 stars
08/18/2012
Good use of leftover spaghetti. I stirred an egg into the cheese mixture and added some Italian seasoning and garlic. Very tastey! Read More
(9)
Advertisement
Rating: 5 stars
08/09/2014
To make this I had to cook more spaghetti noodles as all I had leftover were homemade Italian-American meatballs -- crumbled into pieces -- and homemade marinara sauce. Also I had no cottage cheese so just mixed regular sour cream with a little shredded Parmesan and added the end of a package of Cheddar to the mozzarella. It baked covered for 30 minutes and uncovered for 10. Delicious! Read More
(6)
Rating: 5 stars
11/12/2015
This was DELICIOUS. I seriously can't stop shoveling this into my face. So my boyfriend and I tried it after I ruined some spaghetti into a coagulated mess. It was seriously unsalvageable. But I applied it as directed and it worked just fine as a noodle layer. I did add an egg to the cheese mixture and a layer of pepperoni (instead of the author's suggested sausage which I'll try next time) but it would have still been amazing either way---the brilliant sour cream-cottage cheese mixture really ties the dish together. Seriously try this recipe it could be a new favorite for you and yours. And if your spaghetti is all dry and gross here's how to make it tasty again. Read More
(5)
Rating: 5 stars
03/13/2017
First of all, to the person who gave it one star and said "no true lasagna recipe would use cottage cheese and sour cream"... I don't recall this recipe saying it was was authentic anything?? This is a recipe utilizing leftovers. It is what it is, and it is wonderful. Yes having married into an Italian family I wondered about the filling too. And all I have to say is I LOVE IT and will probably swap it for the typical bland ricotta I usually use in my Italian cooking. I added a little parmesan and some Italian seasoning to it. It was WONDERFUL! I keep my own homemade sauce in the freezer in great proportions so I used that. I did follow the "tip" and put Italian sausage on the bottom prior to layering. Regardless, I love this concept and i LOVE LOVE the cottage cheese/sour cream filling! Thank you for posting this recipe! I will most definitely prepare it again and again! Read More
(5)
Rating: 3 stars
11/03/2017
Easy to make with leftover spaghetti but my family was not a fan. Read More
(1)