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This yummy spaghetti casserole will be requested again and again for potlucks and family gatherings. From Westminster, Maryland, Louise Miller writes, "It's especially popular with my grandchildren, who just love all the cheese."
Nutritional Facts 1-1/4 cups equals 526 calories, 24 g fat (13 g saturated fat), 127 mg cholesterol, 881 mg sodium, 45 g carbohydrate, 3 g fiber, 31 g protein.
Originally published as Baked Spaghetti in Quick Cooking July/August 2005, p65
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Reviewed on Mar. 24, 2012 by tchr90
I tasted this yummy spaghetti version when my husband & I were invited to dinner at his aunt & uncle's house. We both loved this and I asked for the recipe. I've made it several times since then and it is always gobbled up quickly! I also make it healtier by using whole grain pasta and fat free cottage cheese and 2% mozzarella cheese & lower-fat Parmesan cheese. I can't tell the difference between the original and my lower fat version! Either way, it is delicous!!
Reviewed on Feb. 15, 2012 by jess77
This was delicious, but it's horribly unhealthy if you make it as stated. You can easily make it lighter by using margarine instead of butter, whole grain pasta and reduced-fat cheeses. I did 2 cups of cheese instead of 4 and thought it was plenty cheesy. Also, I did mushrooms instead of meat, but you could do ground chicken or turkey instead as well.
Reviewed on Jan. 28, 2012 by MySonsx3
Was very good and will definitely make again. I can see where others would call this a lasagna hybrid. I did make a few midifiications. Used italian sausage instead of ground beef, added 2 small cans of black olives, and a large can of mushrooms along with using about 36 oz of sauce, left out the parm (we don't care for), and used the cottage cheese with chives instead of plain. I also cut the time to about 40 minutes total like the others suggested. The 9x13 used in this recipe must be about 6 inches high because basically all I added more was the extra sauce and I filled a 9x13 PLUS a small glass dish (about 6x6). Super recipe! Thanks for sharing! A definite keeper!
Reviewed on Jan. 28, 2012 by AZTina
Way better than just regular Spaghetti. Coating the noodles in the egg/cheese mixture makes them extra tasty.
Reviewed on Jan. 27, 2012 by missybputman
This recipe is fantastic! Although, I did add additional sauce to prevent dryness and a little more cottage cheese. Everytime I make this , the recipe is requested.
Reviewed on Jan. 21, 2012 by Noncookinmama
I am trying to keep w my resolution of eating more healthy this year, so I used whole wheat pasta, half the butter, low fat cottage cheese and 3 cups of low fat mozarella and my family voted this one a keeper! I am also glad it makes enough for leftover night for our family of 4.
Reviewed on Jan. 19, 2012 by GourmetVitae
Like some of the previous reviewers, I added additional sauce to prevent dryness and only baked for 30 minutes. It turned out quite nicely, tasting much like lasagna. It is far better than traditional spaghetti, I think.
Reviewed on Jan. 17, 2012 by gbmccary
When I make this again, I will break the spaghetti into shorter pieces for easier serving.
Reviewed on Jan. 17, 2012 by DBHIBL
Too chessey for Me and the Hubby. Kids would like this recipe tho!
Reviewed on Jan. 16, 2012 by jrjjsc
Everyone loved this casserole. Did not deviate from the recipe ingredients. This one is a keeper!
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