Layered Baked Spaghetti (Makes 2 - Freezer Friendly)

Becca here with a recipe I've been making for several years.  In fact, I distinctly remember making it to have in the freezer before my middle child was born, and he's now nearly 4 1/2!  It was originally from Taste of Home Magazine, and I've made a few changes over the years, mainly cutting out the cream soup.  I love the creamy middle filling, it adds a nice surprise to the traditional baked spaghetti or ziti dish.  I like to make it at the same time as the Pasta Taco Bake I posted on Tuesday.  Since both use ground beef and pasta, you can just rinse the pan before cooking the 2nd type of pasta, for example.  I can have both dishes done, for a total of 4 good sized casseroles, in an hour this way.

Spaghetti Casserole (makes 2)

2 pounds ground beef (or turkey)
1 large onion, chopped
2 packages (12 oz. each) thin spaghetti, cooked
1 large jar (26-32 oz) spaghetti sauce
1 large can (28 oz.) petite diced tomatoes
1 can (15 oz.) tomato sauce
1 teaspoon balsamic viniagrette
2 cups sour cream
2 cups cottage cheese
1 teaspoon pepper
1/2 teaspoon salt
2 cups shredded cheese (I use sharp cheddar usually)

Cook beef and onion in large pan over medium high heat until beef is no longer pink.  Stir in spaghetti sauce, diced tomatoes, tomato sauce, and balsamic viniagrette.  Simmer over medium low heat for 10 minutes.

Meanwhile, in a separate bowl, combine sour cream, cottage cheese, salt, and pepper, and stir to combine well. 

In lightly oiled pans (I use one 9x13 and one 8x8 pan) layer meat sauce, cooked pasta, and sour cream mixture.  Repeat layer, and top with shredded cheese.

To serve immediately:  Cover, and bake 55-65 minutes, or until bubbly and cheese is melted.

To freeze one or both and serve later:  Tightly cover casseroles, and store in the freeze.  Defrost overnight in the refrigerator.  Remove from the refrigerator 30 minutes before baking.  Cover and bake for 55-65 minutes, or until bubbly and cheese is melted.