Spasagna

It's spaghetti, it's lasagna, it's....SPASAGNA?!  You betcha :)  This dish has all the goodness of a lasagna with a bit less work.  The recipe below makes a TON of food. I halved it and still had leftovers for a few days :)  So give this a try for a great, comforting meal.

Spasagna


1 1/2 pounds (24 ounces) spaghetti
8 cups (32 ounces) shredded mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
8 ounces cream cheese
1 cup half and half, milk, or heavy cream
1/2 cup grated parmesan cheese, divided
1 tablespoon Italian seasoning
3 cloves minced garlic
1 teaspoon salt
1/2 teaspoon pepper

2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 pound Italian sausage
1 jar spaghetti sauce
Salt and pepper, and any other seasonings, to taste

Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain.

In a large bowl, stir together ricotta, sour cream, cream cheese, half-and-half, mozzarella, Italian seasoning, garlic, salt, pepper, and half of the parmesan cheese. Add spaghetti and toss until well coated.

Pour the spaghetti mixture into a 9 x 13 pan lightly sprayed with cooking spray. Top spaghetti with remaining parmesan cheese. Cover dish aluminum foil and bake 30 minutes.

While the pasta is baking, prepare the meat sauce. Melt the butter in a large skillet; add onion and sausage and saute until the meat is cooked thorugh and the onion is translucent. Add spaghetti sauce, adjust for seasoning, and simmer until the pasta is ready.

Remove the pasta from the oven and let it rest for 5 minutes. Cut the pasta into squares and top each serving with the meat sauce.

Recipe Source:  Cassie Craves