Time 1h30m Yield 8 Number Of Ingredients 8 Steps:
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. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain 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.
Time 1h Yield 8 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish. Cook spaghetti to al dente as directed on package. Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish. Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer. Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium heat, and brown the beef, 5 to 8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella cheese in an even layer over top. Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cook and drain the spaghetti. Saute the ground beef in the butter till beef is brown. Add the 2 cans of tomato sauce, salt, and pepper–set aside. Combine all the ingredients for the filling. In a shallow 2 quart casserole, spread one-half of the cooked spaghetti. Cover with the cheese filling mixture. Add remaining spaghetti and drizzle the 2 tablespoons melted butter over this. Spread the tomato-meat sauce over this and chill (this can be put in the oven right away, but is a good prepare ahead dish). Remove from the refrigerator 30 minute before baking. Bake at 350 degrees for 45 minutes or till hot and bubbly.
Time 2h40m Yield 4-6 gallons, 50 serving(s) Number Of Ingredients 12 Steps:
Brown onions in butter until golden and limp. Remove to a huge pot or divide equally into 2 dutch ovens. In a separate pan, brown meat well and then drain of all fat. Add meat to the pot you have the onions & stir in all of the seasonings. Simmer for a few minutes while you open sauces and pour in pan. After emptying last can, fill it 1/4 full of water and swish around to remove all of the tomato sauce, pour into the next can and swish until all the cans are clean. Add this anemic catsup into the pan of sauce. Check the recipe once more to make sure all of the ingredients have been added. Each one is important, but do not add TWICE! THIS IS AN EXPENSIVE SAUCE TO HAVE ANYTHING LEFT OUT. Simmer slowly for 2-3 hours. Check every 40 minutes or earlier to stir. Remove bay leaves when through with cooking. Makes a nice med thick meat sauce. **Cook your pasta and serve.
