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5Ingredients
35Minutes
780Calories
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. thin spaghetti
- 8 oz. cream cheese (softened)
- 8 oz. small curd cottage cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories780Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol85mg28% |
Sodium850mg35% |
Potassium610mg17% |
Protein30g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate99g33% |
Dietary Fiber5g20% |
Sugars13g |
Vitamin A30% |
Vitamin C2% |
Calcium30% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Lee Tatum 8 years ago
I've made this numerous times, following the basic recipe, though I've turned it into Four (or 5-6) Cheese Baked Spaghetti I guess. Along with cottage & cream cheeses, I added 6 to 8 oz of shredded cheese. I vary the cheeses based on what I have handy in fridge: shredded Mozzarella, Italian blend, Havarti, or Monterey Jack (or Jack-Colby blend). All have been very good in their own way. But I always keep the cottage & cream cheeses. That's what makes this recipe so yummy. My favorite sauce is Trader Joe's organic Tomato Basil Marinara and then topping with Parmesan, just the best!