This is a fun twist on regular spaghetti. I normally put ground beef in the sauce (which is what I’ll put in the recipe), but since we were out, I used chicken instead. You could also double it if you have a lot of people to feed and put it in a 9x13 pan. I got this recipe from my sister-in-law when I got married as one of those family recipes and it’s easy to put together and so good! It’s one of our family’s favorite comfort foods.
6 ounces spaghetti (or angel hair) noodles
¼ cup butter
½ cup Parmesan cheese
1 cup cottage cheese
1 ½ cups spaghetti sauce
½ pound ground beef
½ cup chopped onion
1 cup grated mozzarella cheese (I used Colby jack because that’s what I had on hand)
Preheat oven to 350 degrees. Cook spaghetti according to package directions. Drain well and put back in pan. Stir in butter and Parmesan cheese until butter is melted. Slightly beat the eggs in a small bowl and then stir into spaghetti. Make the “crust” in a 9-inch pie pan by putting the spaghetti noodles in the bottom of the pan and press down until shaped to pan. Spread the cottage cheese evenly over the top of the noodles. Brown the ground beef with the onion. Once no longer pink, mix the ground beef and onions with the spaghetti sauce and spread over the cottage cheese. Bake in the oven for 20 minutes, remove and sprinkle with mozzarella cheese. Return to oven for 5 more minutes. Let rest 5 minutes before cutting into wedges and serving.