This recipe is a great comfort food, quick, easy, great for dinner quests, or to bring to a potluck!
Yields: 6 to 8 servings
Ingredients
16 oz. spaghetti
1 lb. ground beef
1 lb. Italian sausage
3-4 cloves garlic, chopped
1 medium onion, diced (or 1/2 cup)
2 24 oz. and spaghetti sauce (or homemade sauce cooked the day before)
1 cup ricotta
8 ounces cream cheese, softened
¼ cup sour cream
3 cups shredded mozzarella
8 tablespoons butter, halved (4 tablespoons per half). Cut 4 tablespoons into slices.
Instructions (Preheat the oven to 225 degrees)
1. Cook spaghetti al dente according to package directions (about 8 minutes).
2. Drain and return to the pan it was cooked in.
3. Stir 4 tablespoons of the chopped butter into the hot spaghetti.
4. Pour a pot of spaghetti sauce into the cooked pasta. Put aside.
5. In a large skillet, brown the ground beef, Italian sausage, and onion. Add the garlic and sauté for another minute. Drain excess fat.
6. Cut sausage into small pieces.
7. Pour the remaining pot of spaghetti sauce into the meat mixture. Put aside.
8. In a medium bowl, combine ricotta, cream cheese, sour cream, and 1 1/2 cups shredded mozzarella. Put aside.
9. In a deep 9×13 (or 10 × 14 lasagna pan) deep pan, add the remaining 4 tablespoons butter to the bottom of the pan.
10. Spread half of the spaghetti on the bottom of the pan.
11. Then spread the cheese mixture over the dough.
12. Then place the remaining spaghetti over the cheese mixture.
13. Pour the ragout over this layer of spaghetti.
14. Sprinkle the remaining 1 1/2 cups of mozzarella over the skillet.
15. Cook for 30-40 minutes.
16. Let the casserole rest for 5 to 10 minutes before serving.
Source of Information: Various Google Searches
Until Next Week, Stay Safe and Well!