CONNIE'S RECIPE BOX

I have been a recipe collector and have way too many cookbooks and pages torn from magazines! I am on a quest to organize, clean out and simplify my recipes and to get back to an organized meal planning and preparation system! Recipes on this blog will have to pass the "taste test" of my family and will need to be fairly simple to make and of reasonable expense. There is also a desire to use whole grain foods and other long term food storage items!

Friday, April 27, 2012

UPSIDE DOWN SPAGHETTI

UPSIDE DOWN SPAGHETTI

1- 1 1/2 lb uncooked spaghetti
1(8oz) package cream cheese, softened to room temperature
1 (16 oz) container sour cream 
1-2 (28 oz) cans spaghetti sauce
Grated Cheese

Cook spaghetti until just barely cooked through.
While spaghetti is cooking, combine cream cheese and sour cream in food processor until smooth.
Drain spaghetti.  Prepare a 9x13 glass baking dish with cooking spray.  Pour 1/2 - 3/4 of a can a sauce in bottom of pan.  Top with half of cooked and drained spaghetti.  Spread cream mixture on top of spaghetti then top with remaining spaghetti.  Pour enough sauce on top to cover well. Top with grated cheese.
Bake at 350 degrees for 20 minutes or until heated through and edges are bubbling.


Combine cream cheese and sour cream
Spread sauce in pan and top with spaghetti




Top with cream cheese mixture

Top with remaining spaghetti



Top with sauce and grated cheese.  Bake.
 
Posted by at
Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)