BAKED SPASAGNA

Ingredients:

24 oz. Spaghetti, cooked al dente and drained

12 oz. Mozzarella Cheese (or more to taste)

8 oz. Ricotta Cheese

8 oz. Cottage Cheese

8 oz. Sour Cream

4 oz. Cream Cheese

1 C Grated Parmesan Cheese (divided)

1 tsp Dried Oregano

1 tsp Dried Basil (use more if using fresh)

2 tsp Minced Garlic

Salt & Pepper to taste

Meat sauce (I make homemade and it's never the same; use whatever you normally use for spaghetti sauce).

Directions:
Preheat oven to 350°. Spray 9x13 glass baking dish with cooking spray.

In a large bowl, stir together all the cheeses (with the exception of about ½ cup Parmesan cheese) and spices. Gently mix with spaghetti until evenly coated. Pour into prepared baking dish and top with remaining Parmesan cheese. Cover with aluminum foil and cook for 30 minutes. Remove foil and bake an additional 10 minutes. Remove from oven and cool for about 10 minutes. Cut into squares and top with meat sauce and additional Parmesan cheese, if desired.