Baked Spaghetti

A favorite comfort meal that can feed a lot. I will often double the recipe and put it in 3 of the foil baking pans that are a little smaller than 9x13 so that I can have 2 meals to give away and one for us.  I will also sometimes do this and freeze the other 2. This is a recipe that I think tastes better the second day anyway.

Baked Spaghetti

1 pint sour cream
1 pint cottage cheese
1 pkg. (8-oz.) cream cheese, softened
1 cup grated Parmesan cheese
1 pkg. (16 oz.) spaghetti, cooked
1 cup shredded Mozzarella cheese
1-2 bottles favorite spaghetti sauce (I add meat) or make the recipe below

Mix to blend sour cream, cottage cheese, cream cheese and Parmesan cheese.  Spread in the bottom of a deep baking dish or a 10x14 baking pan. Spread cooked spaghetti on top of cheese mixture.  Pour spaghetti sauce on top. Sprinkle with Mozzarella.  Cover loosely with foil.  Bake at 325* for about 40-50 minutes.

Spaghetti Sauce

2 tbsp. olive oil
1 sm white onion, minced
1 minced shallot
2-3 cloves garlic, minced
1 small red pepper and 1 small green pepper, finely chopped (optional)
1 cup sliced mushrooms
1 lb. lean ground beef or turkey
1 can (14 oz.) beef stock
1 can (16 oz.) stewed tomatoes
1 can (12 oz.) tomato paste
1 can (15 oz.) tomato sauce
1 cup red wine (I use extra beef stock)
Basil, tarragon, oregano to taste

1 small can chopped olives
2 tbsp. sugar

Heat olive oil and saute onion, shallot, garlic, mushrooms and peppers. Add ground beef, salt and pepper and brown.  Add beef stock and bring to boil then reduce heat.  Add the rest of the ingredients and heat through.