Instructions

• Preheat oven to 350°F. Grease a 9x13-inch baking dish.
• Cook the 16 oz spaghetti according to package instructions; drain and cool until not steaming.
• In a large skillet, brown 1 lb Italian sausage (or ground beef) over medium heat until no pink remains, breaking into crumbles. Drain off excess grease (use a paper towel or carefully pour off).
• Add the full 24 oz pasta sauce to the browned meat and stir to combine. Simmer 1–2 minutes, then remove from heat. Reserve half of this meat-and-sauce mixture for the top layer (set it aside).
• Cube the 8 oz cream cheese. In the greased 9x13 dish, combine the cooled spaghetti, the remaining half of the meat-and-sauce mixture, the cubed cream cheese, 1 cup cottage cheese, and 1/2 cup sour cream. Use tongs or a spatula to mix thoroughly until the cheeses and sauce are well distributed and creamy. (Season to taste now, if desired.)
• Fold in 1 cup shredded cheddar and 1 cup shredded mozzarella.
• Spread the reserved meat-and-sauce mixture evenly over the top of the pasta. Sprinkle the remaining 1 cup cheddar and 1 cup mozzarella over the top.
• Bake uncovered for 20–25 minutes, or until the center is hot and the top cheese is melted.
• Remove from oven and let stand 5 minutes to set, then serve.