ready in: 2-5 hrs
recipe id: 55515
cook method: oven, stovetop
1 package (7 ounce size) spaghetti pasta
1 1/2 pound venison or ground beef
1/2 pound Italian bulk sausage
1 jar (16 ounce size) spaghetti sauce
1 package (8 ounce size) cream cheese, softened
1/2 cup sour cream
1 cup cottage cheese
1/3 cup chopped green onions
2 tablespoons margarine, melted
1 1/2 cup shredded mozzarella
salt and pepper, to taste
Cook spaghetti according to package directions and drain. Brown meat, stir in spaghetti sauce, salt and pepper. Removed from heat. Combine cottage cheese, cream cheese, sour cream and green onions.
In a 9x13" pan layer half of the spaghetti and cover with all the cheese mixture. Add remaining spaghetti, pour melted margarine over top. Spread meat sauce over top. Spread mozzarella over top.
Cover and chill. Casserole can be refrigerated for up to 24 hours. The longer it sets in refrigerator the better the flavor.
Remove 5-10 minutes before baking. Bake in 350 degrees F oven for 45 minutes or until hot and bubbly. This dish freezes and reheats well.
nutritionNutritional data has not been calculated yet.
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