Baked Spaghetti

-


I made this the other night and my budding photographer, Sierra, took pics of it. I have to say not only is a lot of fun to have her snapping pictures but it makes it so much easier for me! Typically I have to stop what I’m doing and take the pics.. but this way I was able to work and she snapped away. 

So a BIG thank you to Sierra for helping mama out!!  ~smile~

In any case this was on our menu this week and so I thought I’d share it with you…

Baked Spaghetti
12 oz whole wheat spaghetti noodles (or rice noodles work too)
1 lb sausage - I used Jimmy Dean
1 medium onion, chopped
1 quart spaghetti sauce – or equivalent store bought size
2 eggs
1/3 cup paremesan cheese
5T butter, melted
16oz cottage cheese
4 cups of shredded mozzarella cheese

Begin by cooking your spaghetti noodles. While you are waiting for the water to come to a boil chop the onion and cook it a few minutes and then add the sausage and cook until it is no longer pink. Add spaghetti sauce and heat until bubbly. Turn off heat and prepare the noodles.

When spaghetti noodles have finished cooking drain them, rinse them with cold water and let sit to drain. In a small bowl combine the eggs, parmesan cheese and melted butter with a whisk. Put drained noodles in a bowl and add egg mixture. Combine well. It really easiest to do this job with your (clean) hands.

Now it’s time to assemble the meal. Grease a 9x13 pan (I use coconut oil). Cover the bottom of the pan with half of the spaghetti noodle mixture. Put half the spaghetti sauce/sausage mixture over the top of the noodles, half the cottage cheese, half the mozzarella cheese, reapeat layers… just like lasagna!

Bake at 350 for 45 minutes to one hour. If the cheese begins to get too brown you can cover with foil. After you remove it from the oven, wait 15 minutes or so before cutting.

In pictures..

Gather together your ingredients…



Measure out spaghetti and cook….




While it is cooking chop onion and cook up onion & sausage..





Add spaghetti sauce…




When noodles are done cooking drain them, rinse them in cool/cold water….




Mix eggs, melted butter & parmesan cheese together..



Add to noodles….




Grease a 9x13 pan (I used coconut oil)….



Layer: Noodles…



Sauce…



Cottage cheese…



Mozzarella….


Repeat…



Bake and serve with some garlic bread & a salad and enjoy!! …

Comments

  1. TrishJune 3, 2013 at 4:03 AM

    We make an extremely similar casserole, except that there's no cottage cheese, there is sour cream, and there are only 2 layers - pasta on the bottom and sauce on the top. We've always called it "Bird's Nest Pie."

    ReplyDelete
    Replies
    1. CrystalJune 3, 2013 at 9:25 PM

      oh my.. that sounds so good.. I'll have to try that next time!! Thanks Trish!!! Crystal :)

      Delete
  2. AnonymousJune 3, 2013 at 4:31 PM

    That looks really good!

    ReplyDelete
    Replies
    1. CrystalJune 3, 2013 at 9:27 PM

      Thanks Shara.. it was good!! :D Crystal :)

      Delete
  3. AnonymousJune 3, 2013 at 8:42 PM

    This looks so00000000 good!!!!!!!
    Sierra, your pics are great.

    Can anybody tell me what cane juice crystals are? (maybe a bit off topic . I did post the ? on an older post but did not see an answer.)
    Assume it is a better sugar that white table sugar?
    Ok for diabetics and WHERE do you buy it.
    Appreciate it. Thanks!
    Amy

    ReplyDelete
    Replies
    1. CrystalJune 3, 2013 at 9:26 PM

      Anon.. I have an explanation here: http://www.thefamilyhomestead.com/organicsugar.htm It would not be ok for diabetics however.. Crystal :)

      Delete
  4. Cozy Seaside HomemakerJune 7, 2013 at 3:04 AM

    Crystal, I am SO happy that you're posting these again! I LOVE your new, family friendly, healthy recipes w/pictures. Plus your super clean kitchen inspires me! I want to make this today! My husband loves any of the recipes I make from you - even though we haven't met, I say it's from "my friend" crystal! Thanks for getting me back in the kitchen w/this!

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more