I grew up in a family that served spaghetti with the pasta sauce already added to the spaghetti. (My mom, in fact, claims that it tastes even better reheated the next day.) When I had my first spaghetti dinner with my husband’s (then my boyfriend’s) family, I was surprised to find that they served the sauce separately from the pasta. It became how I served pasta, because it’s what my husband preferred. (It is also now what our children prefer, since none of them prefer sauce on their pasta.)
This dish is reminiscent of a lasagna made with spaghetti noodles. Many of the ingredients are the same, but there’s no complex layering pattern, so it comes together quickly and without much fuss.
What you need:
- 8-12 oz. spaghetti
- 1 T. butter
- 24 oz. cottage cheese
- 3/4 c. Parmesan cheese, divided
- 3 c. marinara sauce, with or without meat
- 1 c. shredded mozzarella
- 9″x13″ baking dish
- pasta server
- large stockpot and colander
- measuring cups and spoons
- aluminum foil
Time: Twenty minutes prep, 45 minutes baking, 10 minutes resting.
Freezeable: Yes. This makes a great freezer meal!
Multiplying the recipe: I have doubled this recipe to make one for dinner and one for the freezer. Make them in separate pans.
Cook the spaghetti in a large pot of boiling water according to the package directions. Drain.
Preheat the oven to 400F and lightly oil a 9″x13″ baking dish. Place the pasta in the dish and combine with the butter to coat the strands. Spread the pasta out as evenly as possible on the bottom of the dish.
Spread the entire carton of cottage cheese evenly over the spaghetti. Sprinkle with 1/4 c. Parmesan cheese, and then all of the spaghetti sauce. Finally, sprinkle the mozzarella cheese and the remaining Parmesan. Cover with foil (you may wish to spray the foil with cooking spray so that it doesn’t stick).
Bake the pasta for 30 minutes. Uncover and bake 15 minutes more. The cheese will be lightly browned and the sauce will be bubbly. Allow the spaghetti to rest for 10 minutes before serving.