I've showcased this dish before, but this version is a little different. The original name of this dish is Million Dollar Spaghetti.
But, I was out of spaghetti. So, enter in elbow macaroni. Pretty much the same dish, just a slightly different look.
I texted my good friend that gave me this recipe years ago last weekend saying I was making it. You know it's a keeper when she texted back that she was just talking about it and she is also putting it into charity cookbook she is working on. Keeper!
Here are the step-by-step directions. Sorry for the not so great pictures, the steam coming off the hot pasta was out of control! Make this when you need to feed a crowd. It makes a LOT.
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| Cook l lb. pasta (leaving a bite to it), lay half in a 9x13 baking dish. |
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| Spoon a mixture of: 1/4 c. sour cream, 8oz. cottage cheese, 4 oz. cream cheese, 1/3 c. chopped onion, 1/2 c. Parmesan cheese, 1 t. garlic salt, 1 t. pepper. |
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| Layer on the rest of the pasta. |
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| Pour on 28 oz. spaghetti sauce (preferably homemade - with or without meat). |
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| Sprinkle on any other veggies - mushrooms, green peppers, etc. |
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| Top with cheese. |
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| Refrigerate overnight, then bake at 350 degrees for 45 minutes. |
We ate this for three meals this week. I'm not kidding. And lunches. It makes that much. Luckily it reheats well and tastes great the second....and third time!
Stay tuned for my Sunday post. I'll be revealing our latest DIY project. We turned a closet into our home office.
Intrigued?
I love casseroles like that. So simple and one dish!
ReplyDeleteThat cheese on top looks like perfection!!!
ReplyDeleteI love pasta and leftovers. This is definitely for me!
ReplyDeleteThis does look like a million bucks! And bring on the leftovers....I love 'em!!
ReplyDeleteDoes it have to be in frig overnight ?
ReplyDeleteI would like to know this too
DeleteAre there ingredients in the dish that require being refrigerated? Yes. That means the whole dish must be refrigerated. Rocket science sure is hard.
DeleteThat sure is rude. They meant can you assemble and then bake right away instead of putting it in the fridge overnight. Before firing a nasty comment, take a breath and realize how ugly that sounds.
DeleteWhat a dick. Anyway I'm wondering the same thing. I was going to make it tonight and forgot it says refrigerate over night. All well i'm making it anyway :)
DeleteI would say that the overnight refrigeration is to let the tomato sauce soak into the pasta. You could probably get away without doing it but it may taste better if you do!
DeleteI would say that the overnight refrigeration is to let the tomato sauce soak into the pasta. You could probably get away without doing it but it may taste better if you do!
DeleteOk, am I the only one that gets sick of people being ugly to other people all over the Internet?! Geez!! Act like a grown up!!
DeleteNo you aren't the only one. It gets OLD in a minute. Lighten up people.
DeleteAfter the pasta cools over night it will stick together. That's why u put it n the fridge.
DeleteI made it without having to refrigerate overnight. My family LOVED it!
DeleteI found this recipe on pinterest and oh man does it look good. I am so happy to have found your blog and am now your newest follower. When you have a chance come by and check out my blog www.questfordelish.blogspot.com
ReplyDeleteMade it for dinner tonight and it was a hit. Even my picky four year old gobbled it up. I loved the addition of cream cheese and sour cream. It gave it extra creaminess and contrast. Yummy!
ReplyDeleteI made this amazing dish today for our Sunday lunch and am so glad that I did. My very picky 11 year old son and friends gobbled it up and didn't even seem to notice it had onions in it. I was looking forward to having leftovers but it was such a huge hit there is nothing left. Thanks for sharing this recipe! Look forward to making this again in the future :)
ReplyDeleteI think I missed something in the recipe. How much cheese on top and what kind?
ReplyDeleteWhat about ricotta instead of cottage cheese. I'm not a fan of sour cream or cottage cheese. Will I taste them in it? Looks good though! Just wondering.
ReplyDeleteUsually with these type of casseroles the sour cream and cream cheese just make for a nice creamy note, not so much a distinct flavor. I make a casserole sort of like this and my anti-cottage cheese husband has never even known it was in there! Making this one today!
DeleteI love sneaking in sour cream and other miscellaneous things that everyone thinks they hate & they love the overall dish :)
DeleteDo you cover it when you bake it?
ReplyDeleteI didnt cover it while in the oven and it was great! Followed the recipe to the tee. Added a little shredded pork roast before the sauce. Used Prego Traditional pasta sauce and it turned out great! Thanks for the recipe!
ReplyDeleteCan this be made for a freezer meal and if so do you bake before you freeze?
ReplyDeleteYes, this can be a freezer meal. Treat it just like a lasagna: Assemble, wrap tightly, freeze immediately. Don't bother refrigerating first - as it freezes, the flavors will marry. When you're ready to bake, cover the top with a sheet of tented foil and bake for 45 minutes, then remove the foil and bake for an additional 20 minutes. I'm getting ready to have a baby, and this casserole is definitely going on my freezer list!
DeleteDo you have to use cottage cheese? Can you use riccota?
ReplyDeleteI don't see why you couldn't use ricota cheese instead of cottage cheese , it looks like other people put in stuff they wanted and it still turned out great.
DeleteI don't see why you couldn't use ricota cheese instead of cottage cheese , it looks like other people put in stuff they wanted and it still turned out great.
DeleteMade this tonight .. added some onions , peppers, mushroom cooked a little in some olive oil .. layered after the cheese.. it was awesome !
ReplyDeleteWhat is the cheese mixture on top?
ReplyDeleteOn a scale from 1-10 I would give it a 6. My family did not care for it, especially my husband. Needs something else like meat added to it. Kind of runny, won't make again. :(
ReplyDeleteI am definitely intrigued by this casserole. Yum.
ReplyDeleteThis is so GOOD! Thank you for sharing!
ReplyDeleteBy the end of the recipe I was salivating! TFS this great recipe with us.
ReplyDeleteI make something similiar to this using egg noodles and i call it lazy lasagna :)
ReplyDeletesounds like something I want to try, but the recipe is not in print format....?
ReplyDeleteHi, do you bake uncovered the whole time? Or bake covered until the last 15 min or so to brown the top? Thanks!
ReplyDeleteHi Jerilyn, I bake uncovered the whole time - since all of it is already cooked anyway....this way it gets the cheese nice and crispy!
ReplyDeleteHow much and what type of shredded cheese did you use?
ReplyDeleteI usually use a whole bag of shredded mozz/cheddar, or about 2 cups!
ReplyDeleteMy family LOVED this!
ReplyDeleteFor a healthy boost, I add grated carrots to spaghetti sauce any time I use it in any dish. The carrots are hardly noticeable in spaghetti sauces. It would work nicely here...
ReplyDeleteI made this last night and it was out of this world! I used homemade sauce. as recommended. the sauce I grabbed out of the freezer had homemade meatballs in it and it tasted delicious! I also used ziti noodles because that's what I had on hand. oh and I was out of parmesan cheese so I used mozzarella.
ReplyDeleteMy husband really liked this and he is a picky eater! I loved the cheese mixture. I used Ricotta instead of cottage cheese and it was delicious! I browned some ground beef and mixed that with the sauce. I feel like the dish was heavy on the pasta and meat. I prefer the sauce and cheese. Next time I will use less pasta and more spaghetti sauce. This was an easy yet hearty dish! We'll probably get three meals out of this!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteJust highlight the recipe, copy and paste it to a blank page in word, or whatever program you use and then print it
ReplyDeleteI made this recipe this weekend (4/6/13). It's okay. Not one of my favorites. It's kind of like a macaroni lasagna, but the layers don't meld, so you end up with loose macaroni, clumps of cheese mixture, and clumps of spaghetti sauce on the plate. I prefer a goulash supreme, a pastitsio, or even a 4-cheese mac & cheese. There are even some quick lasagna recipes that are more palatable but no more work. For those who still want to try it, you need about 8 ozs. of shredded cheese (perhaps cheddar) for the top.
ReplyDeleteI'm sorry you didn't enjoy it Paul. Maybe try with the original spaghetti noodle instead? Or just chalk it up as not one of your favorites:)
ReplyDeleteDon't be sorry. We all have different tastes. I have been sifting through the recipes you have posted, and I have copied lots of new things to try. Thanks for posting them.
ReplyDeleteI knew someone had been sharing it, but could figure out the source. Any way I can get ahold of her?
ReplyDeleteHere's the link to the post. https://www.facebook.com/photo.php?fbid=4965940581421&set=a.4901140681464.1073741826.1086353597&type=1&theater Here's a link to her. https://www.facebook.com/donna.larson.37 I noticed it when a friend shared it. I'm not sure who she is actually.
ReplyDeleteIs there a copy right on this?
ReplyDeleteThere is not an official copyright, it is just about linking back to the original source and being honest about where you received the recipe. I want people to share and make my recipes, I'd just like them to link back to my site when sharing. That is all! Hope you enjoy:)
ReplyDeleteThank you Ally and I do understand what you are saying and I hope people visit your worthwhile site! I am planning on making this after my juice fast is over. What I wonder is if the cottage cheese taste is a strong one. True blessings to you Ally and your blog, but I still think Dawnmarie could of handled this much better on Facebook.
ReplyDeletethe one pound of pasta is that 2 cups of dry or 4 cups ??
ReplyDeleteHow am I supposed to have handled this exactly? The picture is copyrighted (automatically they legally belong to the photographer) and was taken and shared over 15K times without giving credit. Ally's may have given permission for that to be shared for all I know, so in my opinion, when someone's work (especially a picture they own) has been shared without credit, it's best to check with the source to see if permission was given. Secondly, I didn't know the person who originally shared this - as it has been shared over 15,000 times. Honestly, this is rampant on FB right now. People are using pictures they find on the internet as their own. It's misleading at best and outright dishonest at worst. If everyone would treat others and their work they way they'd like to be treated, this wouldn't happen. It's common courtesy to at least credit where you found something on the web, regardless of whether or not it's a recipe, a story, etc. The couple of times on FB that I have asked a poster about whether or not they had permission to share the photo, or suggested that sharing the source was the polite thing to do, I've received very rude resonses, so I don't even try anymore.
ReplyDelete