Million Dollar Spaghetti with Cottage Cheese and Sausage
Spaghetti and Italian sausage marinara mixed with cottage cheese, topped with mozzarella and Parmesan, and baked.
Ingredients
Main Ingredients
- 12 oz spaghetti dry
- 1 lb Italian sausage loose, or casings removed
- 2 cups marinara sauce
- 2 cups cottage cheese
- 2 cups shredded mozzarella cheese divided, 1 cup in filling and 1 cup on top
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- fresh parsley optional, for garnish
As Needed
- cooking oil as needed to grease the baking dish
- water for boiling spaghetti
Instructions
Method
- Preheat oven to 350°F and lightly grease a 9-by-13-inch baking dish. Boil 12 oz spaghetti according to package directions until al dente, then drain.
- Brown 1 lb loose Italian sausage over medium heat for about 8–10 minutes, breaking it up, until pork sausage reaches 160°F or poultry sausage reaches 165°F. Drain excess fat, add 2 cups marinara, and simmer for 5 minutes.
- Combine spaghetti and sausage sauce with 2 cups cottage cheese, 1 cup mozzarella, 1 teaspoon each garlic and onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in the baking dish.
- Top with the remaining 1 cup mozzarella and 1/2 cup Parmesan. Bake uncovered at 350°F for 30–35 minutes until bubbling and the center reaches 165°F.
- Rest for 5 minutes and divide into 8 portions. Add optional fresh parsley before serving.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.