Even though home cooking meals from scratch has been the routine this week, none of the recipes were new and noteworthy enough to warrant posting. The reason for this lack of ingenuity escapes me, though I’d like to say it’s because of the excitement surrounding the arrival of Different Dream Parenting in the mail. But that would be a blatant plug trying to get more exposure for the book, something I wouldn’t dream of doing on a recipe post. So I won’t mention it.
Instead of making excuses, I’ll share another recipe from the Family Camp Cookbook. Cheesaghetti is a cross between spaghetti and lasagna. It’s a winner at camp with the cooks because it’s easy to make and serve. It’s a winner with diners because it’s tasty and filling. So give it a try and see if it’s a winner at your house, too.
Cheesaghetti
1 pound hamburger
1/2 cup chopped onion
1 – 28 ounce can chopped tomatoes
1 – 6 ounce can tomato paste
1 cup sliced mushrooms
3 tablespoons brown sugar
1/3 teaspoon basil
1 pound spaghetti
2 cups cottage cheese
3 cups shredded mozzarella cheese
Parmesan cheese
Brown hamburger and onion. Stir in tomatoes, tomato paste, mushrooms, seasonings, and brown sugar. Simmer about 30 minutes until thick.
While sauce simmers, break spaghetti into thirds and cook according to package directions. When done, drain and toss spaghetti with cottage cheese. Spread in a greased 9 x 13 pan.
Sprinkle 2 cups of mozzarella over the spaghetti mixture, then spread sauce over that. Sprinkle with remaining mozzarella and sprinkle Parmesan cheese over that. Bake at 350 degrees until hot and bubbly.
