MONDAY RECIPE POST - MILLION-DOLLAR SPAGHETTI

 We hadn't made a pasta dish in a while, so I found this one at All Recipes.  

Million-Dollar Spaghetti - 8 servings

1 (8 ounce) package spaghetti

1 pound lean ground beef 

1 (16 ounce) jar spaghetti sauce

½ cup butter, sliced - divided

1 (8 ounce) container cottage cheese

1 (8 ounce) package cream cheese, softened

¼ cup sour cream 

1 (8 ounce) package shredded sharp Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.  (We used Angel Hair Pasta and it only took 4-1/2 minutes for al dente.)

Heat a large skillet over medium-high heat. Add beef and stir in the hot skillet until browned and crumbly, 5 to 7 minutes; drain well and discard grease.  Transfer to a bowl and mix spaghetti sauce into ground beef.

Place half the slices of butter into the bottom of a 9x13-inch casserole dish. 

Spread half the spaghetti into the dish. 

Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. 

Layer remaining spaghetti over creamy mixture. 

Top with remaining pats of butter.

Pour ground beef mixture over spaghetti and spread to cover casserole.

Bake in the preheated oven for 30 minutes. 

Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

Here is the whole address for the recipe.

https://www.allrecipes.com/recipe/232227/million-dollar-spaghetti/

A wonderful meal and definitely a keeper.  Wouldn't want to change a thing.  Fortunately we had all the ingredients on hand to make this meal.

Lots of leftovers which we have been enjoying.  This also looks like it would freeze well.   

We served it with a simple salad of sliced hot-house cucumbers, sliced tomatoes, sliced red onion on a bed of Boston lettuce leaves.  

Gregg made a dressing with a tablespoon each of Hoisin Sauce and Ponzu Sauce, 2 tablespoons each of Rice Wine Vinegar and Agave Syrup.  It was very good but use your favorite dressing if you prefer.

Also added a glass of Beringer's White Zinfandel, which we both like.

Thanks for looking and I wish you all a great week.