Baked Spaghetti Romanoff

I am so sick of winter.

I’m tired of the snow. I’m tired of being cold. I’m tired of it getting dark before dinner time.

And just when I thought that we were out of the woods (“Hey! There are buds on those trees!”), we get hit with a snow storm.

The only thing to do is have a casserole for dinner — a hot, creamy, cheesy casserole — and eat it curled up on the couch with a warm blanket and a glass of something that warms you from the inside out.

Note: with the exception of the cheddar cheese I topped things with, this is a lightened- up recipe from the Courier-Journal. For a richer flavor, use full fat products!

Baked Spaghetti Romanoff

3 cups cooked, protein-enriched spaghetti, hot
1 cup 99 percent-fat-free cottage cheese
1 cup plain low-fat yogurt
1 clove garlic, minced (or 1/8 teaspoon dried)
2 tablespoons chopped onions (or 2 teaspoons dried)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Dash Tabasco sauce
3 tablespoons shredded, grated extra-sharp Romano cheese
2 tablespoons seasoned bread crumbs
1/4 to 1/2 cup shredded cheddar cheese

Preheat oven to 350-degrees F and lightly oil a casserole dish.

Combine hot spaghetti in a casserole with remaining ingredients except bread crumbs and cheddar cheese. Sprinkle top with bread crumbs and bake 30 to 35 minutes. Sprinkle casserole with cheddar and bake for another 5 minutes or until melted.
Serves 6.

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Categories: Entrees, Grade Range: A- to A+, Pasta, Vegetarian

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