Rating: 4.5 stars
64 Ratings
  • 5 star values: 44
  • 4 star values: 14
  • 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.



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


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

  • 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