A few days ago, my mom told me about a recipe she came across on Pinterest. She was intrigued by it since it was a cross between lasagna and spaghetti. Since I love both of those things, I was eager to try it too!! We ended up putting it together in no time, and let me tell you, IT MADE TONS! It made a 9×13 pan, but since it was so full, I think it could literally feed an army. We fed 5 people the first night with it, and 4 people the next night, and still had 1/2 the pan left. This would be the perfect dish to make for a potluck, picnic, large gathering, etc. If you don’t have many people to serve, I recommend cutting it in half. The flavor was amazing and the cheeses and sauce brought this to a whole new level! Thanks Plain Chicken for the recipe inspiration!
- 1 1/2 boxes spaghetti (about 18 oz)
- 32 oz mozzarella cheese, shredded
- 8 oz ricotta cheese
- 8 oz sour cream
- 1 1/4 cup half and half
- 3/4 cup Parmesan cheese, divided
- 1 tsp oregano
- 2 tsp basil
- 1 tsp ground pepper
- 3 tsp garlic, minced
- 1 tsp salt
- 1 jar spaghetti sauce of your choice
- 1 lb Italian sausage
- Cook spaghetti according to directions on box. Drain and set aside.
- In a large bowl, combine the mozzarella, ricotta, sour cream, half and half, 1/2 cup Parmesan cheese, oregano, basil, pepper, garlic, and salt.
- Once combined, add in the cooked spaghetti.
- Stir until noodles are well coated.
- Pour mixture into a greased 9×13 baking pan.
- Sprinkle remaining Parmesan cheese on top of pasta.
- Cover tray with foil and bake in a preheated oven, 350, for about 30 minutes.
- While pasta is baking, cook the Italian sausage over medium heat until brown and crumbly, cooked through.
- Drain fat and stir in the spaghetti sauce.
- Simmer over low heat until pasta is cooked in oven.
- Remove tray from oven, take off foil, and slice desired sized piece.
- Serve the meat sauce over pasta.