Ingredients:

  • 1-1/2 lbs spaghetti 
  • 2 lbs mozzarella cheese – shredded
  • 15 oz ricotta cheese – whole milk
  • 8 oz sour cream
  • 1-1/4 C half-n-half
  • 1-1/2 C parmesan cheese – grated – divided
  • 2 Tbsp italian seasoning
  • 1/2 tsp pepper
  • 3 tsp garlic – minced
  • 1 tsp salt
  • 2 – 3 jars of your favorite spaghetti sauce – or use my recipe (below)

Directions:

  1. Preheat oven to 350 degrees
  2. Spray a 12″ x 18″ x 3″ (or 2 – 13″ x 9″ x 2″) baking pan(s) with non-stick cooking
  3. Cook spaghetti al dente according to package directions – DRAIN WELL and place in a very large bowl
  4. In another bowl, stir together ricotta, sour cream, half-n-half, mozzarella, italian seasoning, pepper, garlic, salt and 3/4C parmesan
  5. Add cheese mixture to spaghetti – mix gently until well combined
  6. Place the mixture in the pan(s), pressing down slightly (compacting it)
  7. Top with remaining 3/4 C parmesan cheese
  8. Cover dish tightly with heavy duty aluminum foil
  9. Bake for 30 minutes
  10. Remove from oven, remove foil and let rest for 10 – 15 minutes
  11. Cut into squares and top with your favorite spaghetti sauce

Notes:

  1. This recipe makes enough to feed a hungry crowd – you could cut the recipe in half and use 1 – 13″ x 9″ x 2″ pan
  2. Great served with my Italian Garlic Cheese Rolls – click here for the recipe:  Italian Garlic Cheese Rolls