If you have lots of garden tomatoes, you can make my homemade Garden Spaghetti Sauce and use it for this easy and hearty spaghetti casserole.
Spaghetti Casserole Recipe
4 c of my Garden Spaghetti Sauce or your favorite spaghetti sauce
1 16 oz container of cottage cheese
1 lb of mild Italian Sausage, cooked (may also use ground beef)
1 lb box of rotini pasta
2-3 c chicken stock (if you don't cook noodles first)
I have two methods for baking this casserole. The first is a traditional method where you cook the pasta (according to the instructions on the box) and then add that to the sauce, cooked, hamburger and cottage cheese. Then you would bake in the oven for 30 minutes.
The other method is for those days when you don't have time to take the extra step of cooking your pasta. I almost always make casseroles (including lasagna) this way. Not only does it save on time, but it cuts down on dirty pots that I have to wash.
If this is the route you take, dump the noodles into the baking dish. Then pour in the sauce, cottage cheese, and sausage (or ground beef). Mix all the ingredients together and make sure that all of the noodles are coated. Next, you will slowly pour in the chicken stock. Give it another good stir. The important thing is to make sure that the whole casserole is coated with liquid so the amount of stock may vary depending on your size of dish.
Now this step is IMPORTANT, so don't forget it. Make sure to cover your baking dish with aluminum foil. I suggest that you leave it on for the entire cooking time. If you like a little crunch on the top, then take off the aluminum foil that last five minutes and let it bake uncovered.
Bake at 350 for 30 minutes.
If you make this be sure to take a picture and add #peachtreedr so I can see your creations!