°16 ounces dried spaghetti noodles
°1 large yellow onion chopped
°4-6 minced garlic cloves
°1 ½ pound mild Italian sausage
°3 teaspoons dried Italian seasoning divided
°48 ounces spaghetti sauce 2 jars, divided
°8 ounces cottage cheese or ricotta cheese
°8 ounces cream cheese at room temperature
°¼ cup sour cream
°3 c shredded mozzarella
°½ cup sliced ​​butter, divided


Preheat oven 350°F.

Bring  pot of salt water to boil. Cooking pasta accord to pack, drain well also returning pasta to pot. Add 1 jar of prepared spaghetti sauce and mix. Put aside.

In  skillet, heat 2 tsp of olive oil on heat. Add onion and garlic and cook until starting to soften, about 5 minutes. Add the sausage and 2 teaspoons Italian seasoning to the skillet and cook until no pink remains. Drain well. Add 1 jar of spaghetti sauce to skillet. Put aside.

In a medium bowl, combine cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella and 1 teaspoon Italian seasoning. Put aside.

Place half of the butter slices in a 9x13 baking dish. Spread half of the spaghetti in the dish, then evenly distribute the cheese mixture over the spaghetti. Spread remaining spaghetti over cheese mixture. Top with remaining butter slices. Pour the tomato meat sauce evenly over the top layer of spaghetti.

Top with the remaining mozzarella and bake in the preheated oven until the pan is heated through, about 35 to 45 minutes.

Enjoy !