Million Dollar Spaghetti

I am excited to spotlight one incredible lady this month, Sharli Fitzgerald! She is an incredible asset to Fitzgerald's Dairy located in Duchense County, Utah. She'll tell you she's just the farmer's wife, but she's as good a hand on the dairy as anyone else and always willing to do any job needed. Sharli and her husband, Randy, have a beautiful family that help them on the dairy.

Sharli is extremely dedicated to educating the next generation of farmers and continuously helps Randy give educational tours to classes and groups of youth year round. She spends hours preparing cute goodie bags to each student to further promote dairy and healthy diets, and brings fun and entertaining information to share. She knows how to work hard, play hard, and is a dang good cook. Sharli also has your back and is a true friend when you need one the most! She truly is a gem for our community!

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Million Dollar Spaghetti Casserole

This incredible recipe Sharli shared with us was originally written by Kathleen at Spend with Pennies. Go check out their website for other delicious meals!

Ingredients

• 16 ounces dried spaghetti noodles

• 1 cup 1 medium) yellow onion (chopped)

• 4 cloves garlic (minced) |

• 11/2 pounds italian sausage (or ground beef)

(24-ounce) jars marinara sauce)

16 oz)

• 8 ounces cream cheese

• 1/4 cup sour cream

• 3 teaspoons dried italian seasoning

• 3 cups mozzarella (shredded-divided, I like cheddar cheese too

• salt

• pepper

• 1/2 cup butter (cut into slices-divided)

Directions

1. Preheat oven to 350°F.

2. Bring a large pot of water, with 1 tablespoon of salt, to a boil. Cook pasta according to the package. Drain well, then return pasta to the original pot, and add 3 cups or 1 jar of prepared marinara sauce and combine. Set aside.

• 6 cups homemade marinara sauce, divided (or 2 3. In a large skillet, heat 2 tablespoons of olive oil over medium heat until it

shimmers. Add onion and garlic and cook until they begin to soften about S

• 8 ounces cottage cheese or ricotta cheese (I like minutes. Add sausage to skillet, and brown, crumbling sausage with a

wooden spoon. Cook until there is no longer any pink in sausage. Drain well.

Add the remaining 3 cups or 1 jar marinara sauce to the skillet. Set aside.

4. In a medium mixing bowl, combine Cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and Italian seasoning. Set aside.

5. Place half the sliced butter in the baking dish. Spread half the spaghetti in the dish, then spread the cheese mixture evenly over the spaghetti. Top with the remaining butter slices. Spread remaining spaghetti over cheese mixture.

Pour tomato meat sauce evenly over the top layer of spaghetti.

6. Top with remaining mozzarella and bake in the preheated oven until casserole is heated through about 35-45 minutes.