Recipe By Coqui30
Published Feb 7th
Prep 25m Cook 1h 5m Additional - Ready In 1h 30m
Servings 8 servings Calories 617.5

The perfect combination of pasta, ground beef, and cream cheese mixture. Unbelievably good! Serve with garlic bread and salad. Enjoy!

Recipe Ingredients

  • 1 (8 ounce) package spaghetti
  • 1 pound lean ground beef
  • 1 (16 ounce) jar spaghetti sauce
  • ½ cup butter, sliced - divided
  • 1 (8 ounce) container cottage cheese
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup sour cream
  • 1 (8 ounce) package shredded sharp Cheddar cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
  4. 4 Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
  5. 5 Pour ground beef mixture over spaghetti and spread to cover casserole.
  6. 6 Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

Nutrition Facts

  • Calories 617.5
  • Carbohydrate 30.8 g
  • Cholesterol 136.4 mg
  • Fat 42.2 g
  • Fiber 2.4 g
  • Protein 28.4 g
  • Saturated Fat 24.3 g
  • Sodium 721 mg
  • Sugar 6 g


  1. I have made this dish several times, and it is absolutely delicious. I have to stop myself from eating the entire pan. My mom said that this is the best spaghetti she has ever eaten. It's actually better the second day. I use mild Italian sausage and add minced garlic and onions to the meat. - Read more ...
  2. I love this recipe but I made a few changes. First I used half the butter. Secondly I seasoned the cheese mixture with italian seasoning and garlic for flavor. Finally instead of just using meat mixture on top I layered it noodles, cheese mixture, meat, and cheddar& mozzarella cheese and repeated That a second time. - Read more ...
  3. I tried this a second time because I've had it when someone else made it and really like it. The second time I paid better attention to the recipe and it called for an 8 once box of noodles not 16. The typical box is a pound so when I made it the first time - Read more ...
  4. This recipe is great and we use it often. My suggestions: it DOES NOT need all that butter. I reduce butter by half, sometimes more, and it is just as good. Also, it is key to use cheddar cheese in this recipe, as stated. I was skeptical with it being a spaghetti recipe. However, the - Read more ...
  5. LOVED this recipe! I make it with rigatoni noodles and instead of 1 lb. of ground beef I do 1/2 lb. ground beef and 1/2 lb. sausage... it adds TONS of flavor and send it over the top!! I have VERY picky eaters in my house so I buy extra spaghetti sauce and mix the - Read more ...
  6. I made SO many modifications... I added 3 tbs. of dried italian seasonings to the sour cream mixture to give it flavor and I used a larger jar of spaghetti sauce. Also, I didn't use cheddar cheese, I used shredded parmesan cheese (cheddar cheese on spaghetti didn't make sense to me from the beginning!) and - Read more ...
  7. Love it!
  8. This was a disappointment for us. I didn't really understand the need for the butter so I didn't use it all. I assembled the casserole as directed and baked it 30 minutes uncovered, as it did not say to cover but it really should have been covered. Some of the noodles on top got too - Read more ...
  9. It was allright but I think it needs a lot more tomato sauce and half of the cream cheese mixture is enough. I started with sauce so you do not need the butter. With these modifikations it is probably really good!
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