Tuesday, February 28, 2012
I came across this recipe on food.com. The description said this was the recipe for a dish at the restaurant Cheddar's. I've never been to (or heard of) Cheddar's, but the recipes sounded delicious. I immediately added it to the weekly menu.
This was similar to my Baked Cream Cheese Spaghetti Casserole, but cheesier. It uses 2 pounds of mozzarella cheese. Yes, 2 pounds. I told you it was cheesier! It came together quickly. I mixed the cheese mixture up while the pasta cooked and finished the meat sauce off while the casserole was in the oven. We both really liked this dish. It makes a ton. We made half of the recipe below and it was easily enough for 5-6 people. This would be a great dish for a potluck or any other time to need to feed a crowd.
24 oz spaghetti
32 oz mozzarella cheese, grated (yes - 2 lb of cheese)
8 ounces ricotta cheese
8 ounces sour cream
1 1/4 cups half-and-half
1/2 cup grated parmesan cheese , divided
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1 tsp minced garlic
1 tsp salt
1 jar (26oz)spaghetti sauce
1 lb italian sausage or ground beef
Preheat oven to 350 degrees.
Cook spaghetti according to package directions, drain.
In large bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Add spaghetti and toss until well coated.
Pour spaghetti mixture into 9x13 pan lightly sprayed with cooking spray. Top spaghetti with remaining Parmesan cheese.
Cover dish aluminum foil and bake 30 minutes.
While pasta is baking, prepare meat sauce. Brown Italian sausage in skillet. Drain and return to skillet. Add spaghetti sauce and simmer.
Remove pasta from oven. Cut into squares and top with meat sauce.
Cooked by Steph & Eaten by Tadd 2/28/2012