July 22, 2010 by The Perfectly Imperfect One
8 oz Sour cream
16 oz shredded mozzarella cheese
1 large jar spaghetti sauce about 26 oz
16 oz spaghetti noodles (cooked)
1 tbsp butter/margarine
Pinch of salt
Pinch of garlic powder
Kitchen Utensils needed:
9 x 13 x 1 glass pan
Big pot for noodles
12 servings or 6 servings if people go back for seconds (which they ALWAYS will). And don’t even ask me about calories cuz I haven’t a clue 🙂 Check your packages if you are watching your diet.
The simplest way to begin to explain how to make this dish is to begin making your spaghetti as you normally would then follow my other instructions.
First begin by boiling your water to cook your noodles, season with a pinch of salt and a pinch of garlic powder (garlic powder not needed, but adds to taste). Make sure to pull them off the burner JUST before they are done, you’ll find out why later. Remove the sour cream from the fridge so it can get a bit warmer (easier to spread when it’s not fresh out of the fridge). Butter your glass dish (so the noodles don’t stick). You can use a metal dish if you’d like but a glass one has always been the best for me. If you don’t have a glass one, don’t go out and buy one, just use what you have.
Once noodles are done pour them into the buttered glass pan. Whip sour cream with a fork to make it spreadable. Spread sour cream evenly over noodles with spatula. Pour sauce over noodles, using spatula to spread it evenly. Sprinkle cheese evenly over entire dish. Bake on 350 for 10-15 minutes or until cheese is melty and gooey. WATCH the dish frequently because the cheese can go from melted to a burnt ruined mess VERY quickly.
Let cool for a few minutes and then cut into 12 equal squares, best when served in a bowl. Cooking up some garlic bread is a fantastic match with this dish. This has been called the kick ass spaghetti dish, poor man’s lasagna, lazy ladies lasagna, and “oh that awesome spaghetti thing you made” 😉 All wonderful compliments to me 🙂
I like to use Hunt’s spaghetti sauce, usually four cheeses, or garlic and cheese, or herb and garlic, but you can use any flavor you’d like, even one with meat already in it.
This dish also freezes really well for about 2 months. My mom will cut the squares and put one square in a sandwich bag by itself and freezes it.
I am not one to use meat in my sauce usually because I am lazy and don’t want another dish to clean. I also like to use some of the cheese in between the sour cream and the sauce for added gooiness.
If you like to add meat to your spaghetti you will have to cook and drain it first. Which also means you will have to pour the spaghetti sauce into a pan and add the meat together. You will not need to heat the sauce just make sure the meat is all mixed in together.
Your friends and family will BEG you to make it again. You can just tell them to come to my blog and get the recipe themselves. It is VERY easy to make and only takes about 10 minutes longer to cook than regular spaghetti. ENJOY!! And don’t forget to let me know how it turns out for you.