16 oz uncooked thin spaghetti
1/2 lb lean ground beef
1/2 lb ground sweet Italian sausage
1/2 yellow onion diced
4 garlic cloves minced
1 tsp marjoram
1 tsp thyme
1 8-oz container cottage cheese
8 oz cream cheese softened
1/4 cup sour cream
24 oz jar spaghetti sauce divided
1 cup butter sliced
8 oz shredded Italian cheese blend

16 oz uncooked thin spaghetti 1/2 lb lean ground beef 1/2 lb ground sweet Italian sausage 1/2 yellow onion diced 4 garlic cloves minced 1 tsp marjoram 1 tsp thyme 1 8-oz container cottage cheese 8 oz cream cheese softened 1/4 cup sour cream 24 oz jar spaghetti sauce divided 1 cup butter sliced 8 oz shredded Italian cheese blend

Bring water to a boil in a large pot and cook spaghetti according to directions on
package. Do not overcook. Drain and set aside. Meanwhile in a large saucepan,
brown ground beef and sausage until meat is only slightly pink. Drain fat. Add
yellow onion and garlic and finish browning until onions are translucent and meat is no longer pink. Stir marjoram and thyme into the meat mixture. Remove from
heat. Set aside 1/4 cup spaghetti sauce. Pour remaining spaghetti sauce into the
saucepan with the meat mixture. Stir to combine. In a large bowl combine cooked
spaghetti noodles with 1/4 cup spaghetti sauce. Set aside. In a small bowl, combine
cottage cheese, softened cream cheese, and sour cream. Preheat oven to 350.
Add half of the sliced butter to a 9x13 pan. To assemble, spread half of the
spaghetti noodles into the bottom of the pan. Spread cream cheese mixture over
the spaghetti noodles in an even layer. Add remaining spaghetti noodles. Evenly
space the remaining butter slices over the noodles. Top with meat sauce layer
Cover with foil. Bake in preheated oven for 40-45 mins. Remove foil and add
shredded Italian cheese blend on top. Bake an additional 10-15 minutes or until
heated through. Allow to cool for 10 minutes before serving.