• 1 pound of Ground Beef {you could use turkey or sausage as well}
• 2 cans of Tomato Sauce {15oz each}
• 1/4 cup Spicy Spaghetti Sauce Seasoning {or 1 packet of seasoning}
• 1 teaspoon of Minced Garlic {fresh would have been better, but I didn’t have any on hand}
• 8oz of Cream Cheese, softened at room temperature
• 1/4 cup of Sour Cream
• 1/2 lb {about 1 cup I think} of Small Curd Cottage Cheese {I used low-fat}
• 1/2 stick of Butter
• 12 oz of Spaghetti Noodles
• 1 cup of Grated Sharp Cheddar Cheese {I think you could add as much or as little as you want!}

DIRECTIONS:

1. Pre-heat oven to 350.
2. Boil water for noodles and cook until done, drain.
3. While pasta is cooking, combine Cream Cheese, Sour Cream and Cottage Cheese in bowl and mix very well {I used my Kitchen Aid Mixer for this, so that it was combined as well as it was going to be!}. When done, set aside.
4. Cook Ground Beef until well browned, drain.
5. Add Garlic into meat and cook for another 2 minutes.
6. Add Spaghetti Sauce and Seasoning to meet and simmer for 5 minutes, or until you are ready to use.
7. In a large casserole dish {I used a rectangle glass dish} slice up button and put half on bottom of dish.
8. Add 1/2 of the cooked pasta and spread over bottom of dish.
9. Add cheese mixture on top of pasta and spread out evenly.
10. Add the rest of the pasta and rest of butter and spread out.
11. Pour sauce over top of dish and spread out.
12. Bake in oven, uncovered for 30 minutes.
13. Add Grated Sharp Cheddar Cheese over top of casserole and cook for another 10-15 minute until all melted.
14. That’s it, Enjoy!!

If you make this, let me know what you think!