Shelle's Spaghetti Casserole

When its cold outside, my natural proclivity for snuggling in and being lazy wins. And, sometimes that is a good thing. :) This recipe came from my desire NOT to go to the store and NOT deal with lasagna noodles. I first made this -mumble- years ago, and it has been a staple in our menu since. I hope you enjoy!!

(this makes a LOT, so be prepared)

Shelle's Spaghetti Casserole
* 1 pound spaghetti, cooked al dente
* 1/2 of a box (4 oz) of cream cheese
* 1- 16oz container small curd cottage cheese
* 1/8 cup dried parsley
* 1/2 cup parmesan cheese
* 4 cups of spaghetti sauce (made however you like it. Mine, as shown, has Italian sausage. You may make homemade sauce, or just a big glass jar of sauce with whatever add-ins you like.)
* 1 cup shredded mozzarella cheese

Spray an 11x7 inch glass cooking pan lightly with cooking spray and layer in the cooked spaghetti.

In a small bowl, mix together on low speed the cream cheese, cottage cheese and parsley. If the mixture is too thick, a bit of milk may be added to thin the mixture out. Spread the cream cheese mixture on top of the spaghetti layer.

Sprinkle the Parmesan cheese on top of the cream cheese layer, then cover with your spaghetti sauce mixture.

Bake in a 425 degree oven for 40 minutes or until the casserole is bubbly. Layer your mozzarella cheese on top of the cooked casserole and bake until the cheese is melted (approximately 5 minutes).