1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
10-12 oz. of Noodles
2 c. Sharp Chedder Cheese
Boil the noodles. While they boil put the cream cheese, sour cream and cottage cheese into a mixer. I use my Bosch mixer (or you could use a Kitchen Aid mixer) to get it nice and creamy. If you don’t have a mixer you can mix by hand.
Next, cook the meat and drain when it’s no longer pink. Pour the spaghetti sauce in with the meat and mix the meat and sauce together.
Get a 9×13 and spray with non-stick cooking spray. Then pour half the cooked (and drained) spaghetti noodles in the pan. Top with all the white cream sauce. Spread evenly. Then layer with the remaining noodles. Finally top with the meat sauce. Spread evenly.
For eating tonight:
Preheat oven to 350. Bake for 30 minutes uncovered. Then pull out of the oven and top with cheese. Bake 15 minutes longer. Serve!
Without baking, cover with labeled foil and freeze. For cooking day thaw overnight then back as directed above.