Spasanga

So trying to decide what my family would like for dinner tonight, I had about a pound of hamburger in the fridge that I needed to use.  I asked my son what sounded good and gave him a few options that could be made with ingredients that I had.  He asked for “good” spaghetti.  By that he meant that he did not want a jar of sauce poured over cooked noodles.  (That’s the way he makes it when he cooks for himself.)  He wanted some kind of baked spaghetti.  I decided to try a recipe that I had saved on my computer, but had never made.  So this is the result of that recipe, but with a lot of tinkering with the ingredients based on what was in my fridge.

I know you are wondering what in the world that name is all about.  Well, this is a combination of spaghetti & lasagna.  I found it on a food blog called Plain Chicken, but I did quite a bit to change the original recipe.  I didn’t have ricotta, so I used cottage cheese.  I did half the amount of mozzarella cheese.  I used hamburger instead of Italian sausage.  I didn’t have half & half, so I used half skim milk & half cream.  You get the point.  It doesn’t quite resemble the original, but it turned out great!   It makes a very large amount, so it would be a good recipe to take to a potluck or to serve a crowd.  Though I haven’t done it, I would imagine that it would also freeze well if you made the entire recipe and wanted to divide it.

 

 Spasanga

Ingredients:

  • 24 ounces spaghetti
  • 4 cups mozzarella cheese
  • 8 ounces cottage cheese
  • 8 ounces sour cream
  • 1/2 cup Parmesan cheese, divided
  • 1 1/4 cups half & half
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 pound ground beef
  • 32-36 ounces spaghetti sauce

 

Directions:

Preheat oven to 350 °F.

Cook spaghetti according to package directions, drain.

In large bowl, stir together sour cream, cottage cheese, 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 9×13 pan lightly sprayed with cooking spray.

Cover dish with aluminum foil and bake 30 minutes.

While pasta is baking, prepare meat sauce. Brown hamburger in skillet. Drain and return to skillet. Add spaghetti sauce and simmer.

Remove pasta from oven.  Pour meat sauce on top.  Sprinkle remaining Parmesan cheese on top.

Bake for another 10 minutes.  Serve.

5 comments

  1. Rosemary Spivey says:

    Kim, I am excited about cooking more for the family, with things that they all like. This sounds like a winner for the Seibel/Spivey/Haynes Clan. We are always in a hurry and trying to use what we have in hand.

  2. Ann Wagner says:

    Made this today. With salad and rolls makes a delicious meal. Makes a lot but we have 5 teenagers coming in tonight and if there is anything ieft am going to freeze for another day. Easy to make and taste wonderful.

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