CAPE GIRARDEAU, MO (KFVS) - Last week we had Death by Chocolate, this week we're in Spaghetti Heaven. Our Heartland Cook comes from Chester, Illinois. Beth Wingerter says she loves this recipe because of its simplicity. Beth comes from a big family with four brothers, four sisters and numerous nieces and nephews. That's why she's all for any recipe that can feed a crowd, but won't leave her stuck in the kitchen all day. Beth says this easy-to-make divinely-Italian dish is among her all-time favorites!
- 16 oz pasta cooked (any kind)
- 1 large jar spaghetti sauce
- 8 oz. cream cheese (softened)
- 8 oz. sour cream
- 8 oz. cottage cheese
- 8 oz. butter (softened)
- 1 Tablespoon parsley
- 1 ½ teaspoon garlic powder
- 2 cups mozzarella cheese
- Parmesan cheese
Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch casserole dish.
In a medium non-metal bowl mix cream cheese, sour cream, cottage cheese, butter, parsley and garlic powder.
On the bottom of the casserole dish, put a layer of pasta, cheese mixture and spaghetti sauce. Top with mozzarella cheese. Sprinkle parmesan cheese on top, and garnish with a pinch more parsley.
Bake for 30 minutes until bubbly and heated through.
Beth's Tip: You can substitute creamy Alfredo sauce for marinara sauce if you prefer!
Carly's suggestion: I cut the amount of butter in half when making this dish. I used only one stick, not two. I also used 1/3 less fat cream cheese, light sour cream and fat free cottage cheese to cut down on calories. It didn't seem to cut down on the flavor! The dish was still as heavenly as its name suggests, although slightly healthier.