This rich and creamy Italian casserole is amazing any time of year, but my family and I especially love it during the colder months! It’s a nice alternative to lasagna and like most Italian dishes, goes great with some garlic bread and a green salad. I use gluten-free spaghetti noodles, but you can easily swap them for regular spaghetti. One of the best things about this recipe is that you can make it a day in advance. We’ve even made it for Christmas dinner in lieu of a roast! It was prepared the day before and boy was I grateful to have no cooking to do that Christmas! If you’re looking for something simple, filling, and delicious this holiday season that you can also have prepared ahead of time, this Italian Pastitsio will not disappoint!
Ingredients:
Pasta layer:
1 lb. gluten-free spaghetti (or regular spaghetti)
4 eggs
4 Tbsp. fresh, chopped flat-leaf parsley
1/2 cup Parmesan cheese
1/2 cup salted butter, cut into cubes
Cream-sauce layer:
16oz 4% milk fat cottage cheese
8 oz. cream cheese(at room temperature)
1 tsp Italian seasoning
Meat sauce layer:
1 lb. ground beef (sweet Italian sausage, or ground turkey work great too!)
3 cups homemade or store-bought pasta sauce (about 1 and a half 24oz jars)
1/4 cup heavy whipping cream (half and half is ok!)
Topping:
16 oz. fresh, sliced mozzarella or 8 oz. store-bought shredded mozzarella
2 tablespoons thinly sliced fresh basil or parsley
Directions:
Preheat oven to 350 degrees. Grease 9×13 baking dish.
Cook the spaghetti to Al dente, drain and put back in the pot. Whisk the eggs, parsley, and Parmesan in small bowl. Add the cubed butter and egg mixture to the pasta and gently toss until butter melts and sauce forms.
Pour the spaghetti into the baking dish.
Add the cream cheese and cottage cheese to the same pot you used for the spaghetti and egg sauce. Whisk or stir over low heat about 5 minutes or until cheeses are combined and creamy. Pour cream cheese mixture over spaghetti.
Heat a large skillet over medium heat. Brown the meat, drain if desired, then add pasta sauce and heavy cream. Spread the meat sauce over the layer of cream cheese mixture.
Place sliced mozzarella (or shredded) over the meat sauce layer.
Bake for about 40 minutes, until the filling is bubbling and cheese is melted. I usually broil for a a minute or two at the end! Sprinkle with basil or parsley, let rest for 10 minutes.
If making ahead of time, follow the same instructions up until it’s time to bake, cover, and refrigerate for up to 24 hours. Remove from fridge about an hour before baking.
Serve with garlic bread and salad. Hope you enjoy this recipe!!
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