Ingredients
- 5 tablespoonsbutter (divided)
- 16 ozspaghetti
- 1 tablespoonchicken bouillon powder (for boiling pasta)
- 1 lbground beef
- 1 tablespoonitalian seasoning
- a pinch of salt
- 124-oz jar marinara sauce
- 18-oz container cottage cheese
- 18-oz package cream cheese, softened
- ¼ cupsour cream
- 18-oz package shredded italian-blend cheese (2 cups), divided
- grated parmesan cheese (for garnish)
Directions
- 1
Preheat oven to 350°F. Grease a 2- to 3-quart baking dish with 1 tablespoon of butter.
- 2
Bring a large pot of salted water to a boil and stir in 1 tablespoon chicken bouillon powder. Cook the spaghetti according to package directions until al dente. Drain and set aside.
- 3
In a large skillet over medium-high heat, cook ground beef with Italian seasoning and a pinch of salt until browned, about 5 to 7 minutes. Drain any excess grease. Stir in the marinara sauce and set aside.
- 4
In a bowl, combine cottage cheese, softened cream cheese, and sour cream. Stir until smooth. Fold in 1 cup of the shredded Italian-blend cheese.
- 5
Spread half of the cooked spaghetti in the prepared baking dish.
- 6
Spoon the cheese mixture over the spaghetti and spread evenly.
- 7
Sprinkle a layer of Italian-blend cheese on top.
- 8
Add the remaining spaghetti on top.
- 9
Slice the remaining 4 tablespoons butter and dot over the spaghetti.
- 10
Spread the beef and marinara mixture evenly on top.
- 11
Sprinkle the remaining shredded Italian-blend cheese over everything.
- 12
Bake uncovered for about 30 minutes, until bubbly and the cheese is melted.
- 13
Remove from oven, let rest a few minutes, then garnish with grated Parmesan cheese before serving.