This is what would happen if lasagna and spaghetti had a baby...
½ package of spaghetti, cooked
1 lb. of lean ground beef or Italian sausage
1 jar spaghetti sauce
2 Tbsp. cottage cheese
2 Tbsp. jalapeno cream cheese
2 cups shredded monterey jack cheese
Preheat oven to 450 degrees. Cook and drain spaghetti noodles. In a separate pan, brown and drain your meat. Mix meat, spaghetti sauce, cottage cheese, cream cheese and 1 cup of shredded cheese.
Sprinkle with Italian seasoning. Spray a casserole dish with cooking spray, and then add spaghetti noodles. Top with sauce mixture. Top with the remaining cheese. Bake for 10 minutes or until cheese is golden brown. Serve with garlic bread and salad.
The original recipe did not call for the cottage or cream cheese but I’m glad I added it. You could do Ricotta too. They added a nice creamy element to the mixture. This made a 9x13 pan and was super filling. I’ve been eating leftovers for days and even took some to a friend to have. Next time I will try it with sausage instead of beef for some extra flavor.