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Spaghetti Hotdish

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Ingredients
  

  • 1 pound Jennie-O Extra Lean Ground Turkey
  • 1/2 pound ground pork
  • 1/4 cup minced dehydrated onion
  • 1 tsp Lawry’s seasoned salt
  • 32 ounces marinara sauce
  • 1/4 teaspoon ground pepper
  • 1 one-pound package of fettuccini or linguini noodles cooked to al dente (2 minutes less than box says) and drained
  • 2 tablespoons butter
  • 3/4 teaspoon tsp garlic salt
  • 1 eight-ounce packages of cream cheese
  • 1 cup of cottage cheese
  • 1/2 cup of flavored sour cream I used chive and onion
  • 1-1/4 cups grated parmesan cheese divided
  • 3 cups of shredded cheese divided (I used a combination of Mozzarella and Cheddar-Jack)

Instructions
 

  • Preheat oven to 350 degrees F.

Meat Sauce

  • Brown ground turkey and pork with onion and seasoned salt.
  • Drain.
  • Combine with marinara and set aside.

Noodle Layer

  • Cook noodles to al dente (2 minutes less than package says).
  • Drain noodles and toss with butter and garlic salt.
  • Set aside.

Creamy Layer

  • Mix cream cheese, cottage cheese, sour cream and 1/2 cup of the parmesan cheese together. Set aside.

Assembly of the hotdish

  • Spray a 9x13 pan with nonstick spray
  • Add 1/2 of the noodles to the pan.
  • Sprinkle 1/4 cup Parmesan cheese over the noodles.
  • Add half of creamy layer mixture and spread out evenly.
  • Sprinkle 1 cup of shredded cheese onto creamy mixture.
  • Add the remaining 1/2 of the noodle mixture.
  • Sprinkle with 1/4 cup Parmesan cheese again.
  • Add the remaining half of the meat sauce to the top of each pan.
  • Bake hotdish for 30 minutes.
  • Remove from oven, sprinkle with remaining 1 cup of cheese.
  • Return to oven to bake for 20 minutes or until cheese is melted.
  • Remove from oven and let stand 15 minutes before serving.

Notes

Freeze for later:
Press a layer of plastic wrap onto the meat sauce of the casserole. (Don’t add cheese to the casserole, simply keep it in the fridge or freezer for later use.)
Double wrap casserole with tin foil.
When ready to bake, thaw in refrigerator overnight, then bake for 40 minutes at 350, then sprinkle cheese and continue to bake 25 minutes more until cheese is melted.
Adapted from Food and Swine
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