Easy Homemade Beefaroni is perfect for the simplified flavor palates of kids. So much better than anything from a can! Quick and Easy–Ready in less than 30 minutes!
- 16 Ounces Dried Spaghetti Noodles
- 1 Cup 1 Medium Yellow Onion, Chopped
- 4 Cloves Garlic Minced
- 1 1/2 Pounds Sweet Italian Sausage Casing Removed
- 2–24 Ounce Jars Spaghetti Sauce-Divided
- 8 Ounces Cottage Cheese or Ricotta Cheese
- 8 Ounces Cream Cheese
- 1/4 Cup Sour Cream
- 3 Teaspoons Dried Italian Seasoning
- 3 Cups Mozzarella Shredded-Divided
- 1/2 Cup Butter Cut Into Slices-Divided
Preheat oven to 350 degrees.
Bring a large pot of water, with 1 Tablespoon of salt, to a boil. Cook pasta according to the package. Drain well, then return pasta to original pot, and add 1 jar of prepared spaghetti sauce and combine. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add onion and garlic and cook until they begin to soften about 5 minutes. Add sausage to skillet, and brown, crumbling sausage with a wooden spoon. Cook until there is no longer any pink in sausage. Drain well. Add 1 jar of spaghetti sauce to skillet. Set aside.
In a medium mixing bowl, combine Cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and Italian seasoning. Set aside.
Place half the sliced of butter in the baking dish. Spread half the spaghetti in the dish, then spread cheese mixture evenly over spaghetti. Top with the remaining butter slices. Spread remaining spaghetti over cheese mixture. Pour tomato meat sauce evenly over top layer of spaghetti.
Top with remaining mozzarella and bake in preheated oven until casserole is heated through, about 35-45 minutes.