Wednesday, January 25, 2012
Happy Leftovers - Spasagna!
Yellow Rose Spasagna
5-8 cups of leftover spaghetti and meatballs (or meat sauce, or just plain sauce if you are not a meat family)
1 1/2 cup jarred or homemade pasta sauce
1 1/2 cup shredded mozzarella
1, 8oz package of cream cheese softened
1 cup sour cream
1 tsp dried Italian seasoning
1/2 tsp garlic salt
In a big bowl, combine the spaghetti and half of the sauce. If your pasta was dry the first time, you might add in a splash or two of water with the sauce. You don't want dried out crusty noodles.
In a small bowl, combine the cream cheese, sour cream, Italian seasoning and garlic salt. Spread the cream mixture over the noodles.
Bake in the oven on 350 for 20 minutes lightly covered (meaning, tent a piece of foil on top so that it doesn't stick to the cheese) Uncover and bake for 10-15 more minutes until heated through and cheese is super melty.
If you are wanting to freeze, assemble but add in 1/2 cup more of pasta sauce, then cover. Remove from the freezer the night before you want to use it, and allow it to sit on your counter for an hour or two prior to cooking to get it thawed completely. Bake at 350 for 30 minutes, lightly covered. Uncover and bake for 15-20 minutes more until heated through.