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April 5, 2011

Square Spaghetti

Recently, I decided to take the plunge and start sorting through the stacks and stacks of recipes I have clipped, written down, printed or marked in books, and do some major weeding out.
This turned out to be a harder task than I first thought because, as I started reading through them I wanted to make everything!  I did find some old loved recipes I haven't thought of in several years, and I was really thrilled to find these long forgotten friends.
This recipe is one I hadn't made for several years.  My son has always been a very picky eater, often really challenging my imagination and my tolerance-lol. This was one food he liked and named when he was around 4 years old, and the name has stuck with us...In the last couple of weeks I have baked this up 3 times - by popular demand! 
It's quick and simple, and easily divided in 1/2 for a smaller family.  Just make the regular recipe, but divide into 2 baking dishes and freeze one!  Thaw the frozen dish completely in the fridge before baking as the regular instructions state.

1 lb. spaghetti
1/3 c. butter, cut into small chunks
1 c. Parmesan cheese (fresh or bottled)
4 eggs, beaten well
1 (24 oz.) container small curd cottage cheese
2 c. shredded mozzarella cheese
1 jar of your favorite marinara sauce
1/2 c. Parmesan

Preheat the oven to 350 degree's.
Cook spaghetti according to package directions until barely al dente.  Drain the pasta but do not rinse.  Transfer to a large mixing bowl.  Add the butter chunks and toss the pasta until the butter has melted and all the noodles are covered.  
Pour in the beaten eggs and the 1 c. Parmesan cheese.  toss again until well mixed then transfer to a 9 x 13 baking dish that has been lightly sprayed with a non-stick coating (at this point you can divide the pasta between two 8 x 8 baking dishes if desired).  
Pour spaghetti sauce over the noodles spreading evenly over the pasta.  
Next place the cottage cheese in large spoonfuls over the pasta sauce and then spread evenly.  Sprinkle the 1/2 c. Parmesan cheese over the top.  
Bake uncovered for 30 minutes, remove from the oven and sprinkle with the shredded mozzarella cheese, return to the oven and bake an additional 10 minutes.  
Let the pasta dish cool for 10 minutes before cutting into squares.

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Red Couch Recipes said...

Amber, I too have "bags of recipes." I should take the time to weed them. I have never made this, but I have seen it around and I know my family would love this. Yum! Joni

Jessa said...

This looks wonderfully yummy! Love your photos, nicely done!

Emily said...

you know what we should do? Have a recipe organizing party. That would be fun.