Mil­lion-dol­lar Spaghetti Casse­role

Woman's World - - Gluten-free Recipe -

Whether you serve it at a potluck or for din­ner tonight, this cheesy, meaty spaghetti casse­role will have ev­ery­one ask­ing for sec­onds!

1 4 eggslb. un­cooked spaghetti 1/4 cup fresh pars­ley, chopped 1/2 cup grated Parme­san cheese 1/2 cup but­ter, cut into chunks 1 cont. (8 oz.) cot­tage cheese 1 pkg. (8 oz.) cream cheese, soft­ened 1 lb. ground beef 1 jar (25.5 oz.) tomato basil pasta sauce, such as Muir Glen™ or­ganic 1/4 cup heavy cream 8 oz. moz­zarella cheese, shred­ded or sliced Fresh basil leaves, op­tional

Pre­heat oven to 350°F. Lightly grease 13"x9" (3-qt.) bak­ing dish. Cook spaghetti to al dente as di­rected on pack­age.

Mean­while, in medium bowl, beat eggs, pars­ley and Parme­san with whisk. Drain spaghetti; re­turn to hot pot. Add but­ter and egg mix­ture to spaghetti and quickly toss un­til evenly coated and eggs have formed a sauce. Add mix­ture to bak­ing dish. Add cot­tage cheese and cream cheese to same pot; mix un­til com­bined. Pour cheese mix­ture over spaghetti mix­ture, spread­ing in an even layer.

Heat 10" skil­let (or use same pot) over medium heat and brown beef, 5-8 min­utes; drain. Re­move from heat; stir in pasta sauce and heavy cream. Spread mix­ture over cheese layer, then sprin­kle with moz­zarella cheese. Place bak­ing dish on large rimmed bak­ing sheet. Bake 30- 45 min­utes or un­til cheese is melted and lightly browned. Cool 5 min­utes be­fore serv­ing. Gar­nish with basil. Servings: 8. Cals.: 810. Pro­tein: 38 g. Fat: 46 g. (23 g. sat­u­rated). Trans fat: 2 g. Chol.: 230 mg. Carbs.: 60 g. Sodium: 1,010 mg. Fiber: 4 g. Su­gar: 7 g. Kitchen time: 20 min­utes. To­tal time: 1 hour, 10 min­utes.

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