Awhile ago, I pulled together a bunch of casserole-type dishes to try out for my hospitality journal. I wanted this to be a resource where I could go whenever I needed to make a dish that could easily serve a bunch, without a second thought.
A lot of the recipes I put to the test left a lot to be wanting. But this spaghetti casserole is different, and definitely a winner, by both my and my husband's accounts. I've been tweaking this recipe for about six months, trying new combinations of ingredients, scaling things back, removing others completely. I feel like this finished version is ready to share with you all.
When I make it at home for a regular dinner, it makes four filling servings, but you can easily double the recipe for more folks. Enjoy!
Easy, Cheesy Spaghetti Casserole
1/2 box of whole-wheat spaghetti or angel-hair pasta (about 6.5 ounces)
1/4 to 1/2 pound ground turkey (optional)
1/4 cup sour cream
3/4 cup cottage cheese
1 1/2 cups spaghetti sauce
1/2 cup mozzarella cheese
Italian seasoning (about 1/2 tablespoon)
- If using ground turkey (I leave it out when I don't have any on hand, and it still tastes great!), go on and brown that in a skillet.
- Also, boil spaghetti until al dente.
- Meanwhile, combine other ingredients in a bowl and mix well.
- When spaghetti is done, drain and pour back into sauce pan. Add browned meat and the cottage-cheese-sauce mixture from the bowl to the pan and mix well. (If you need to add more spaghetti sauce to get it to your liking, go right ahead!)
- Coat an 8x8 baking dish (like this one) with nonstick spray. (Use your Misto if you have one!) Add spaghetti-and-sauces mixture to dish. Sprinkle mozzarella cheese over the top. Then sprinkle on some dashes of Italian seasoning.
- Bake uncovered in oven at 350 degrees for about 20 minutes, or until cheese on top is melted.
- Remove from oven and let cool for a few minutes before serving.
- Eat up, and enjoy! (Serves 4)
Creating My Hospitality Journal