Even in cool weather when I don't worry about adding heat to the kitchen, I like to use the smoker as an oven to add a bit of smoke flavor to many dishes.

Ingredients
1 lb. uncooked spaghetti
4 eggs
¼ cup fresh parsley, chopped
½ cup grated Parmesan cheese
1 stick butter, cut into pats
8 oz. cottage cheese
8 oz. cream cheese, ½-inch diced, then softened
1 lb. ground beef
1 jar (25 oz.) tomato basil pasta sauce  (I used Cucina Antica from Target)
¼ cup heavy whipping cream
8 oz. mozzarella cheese, shredded or sliced  (A bit more is helpful if available)

Directions

• Preheat the pit to 350°F.
• Lightly grease a 13×9-inch (3-quart) baking dish.
• Cook the spaghetti to al dente as directed on the package.
• In medium bowl, beat the eggs, parsley and Parmesan cheese with a whisk.
• Drain the spaghetti and add it back to the hot pot.
• Add the butter and the egg mixture from step 4 to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce.  Toss it quickly so the hot spaghetti doesn’t cook the eggs.
• Add the mixture to a baking dish.
• Add the cottage cheese and the cream cheese to the pot you tossed the spaghetti in and mix it until it’s combined.  This is difficult if the cream cheese isn’t diced rather small and at room temperature.
  
  
• Spread the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer with a silicone spatula.
  
  
• Heat a skillet over medium heat, and brown the beef, 5 to 8 minutes.
• Remove the beef from the burner, drain the renderings and stir in the pasta sauce and cream.
  
  
• Spread the mixture over the cheese layer in the baking dish.
  
  
• Sprinkle the mozzarella cheese in an even layer over the top.
• Place the baking dish on a cookie sheet and bake the casserole for 45 minutes or until the cheese is melted and lightly browned on top.
• Cool it 5 minutes before serving.
  
  
• Out of the pit and sitting in the middle of the dinner table.

This is extremely rich.  Cut a piece a little larger than a piece of cake.  Even though it's delicious, you might not go back for seconds.

That recipe sounds rich and wonderful.  Do you have a photo of a cut piece?

That recipe sounds rich and wonderful.  Do you have a photo of a cut piece?

I was thinking the same thing

Do you have a photo of a cut piece?

Unfortunately, no.

That looks fantastic.

Do you leave the pasta whole?

Sounds good, the cottage/cream cheese and cream makes for an interesting twist to a pasta dish. I'm going to give it a try tomorrow night but I'll probably add onion/garlic to the meat while browning and a touch of oregano/cayenne somewhere. Thanks for posting.

Do you leave the pasta whole?

Yes, just spread it around so it's relatively level in the dish.

I'll probably add onion/garlic to the meat while browning and a touch of oregano/cayenne somewhere.

 

See?  That's the difference between cooking and just following recipes.  I just follow the recipe.  You cook.

I'm sure that you are a much better COOK than I am, I just don't follow instructions very well. As for spaghetti, my inclination is to avoid the long stringy spoon thing and use Rotini (Fusilli).

Looks like one we will be trying

I'm going to give it a try tomorrow night tonight

I'm probably blind, but did not see the addition of cream in the instructions, at what point do you add the cream?

I'm probably blind, but did not see the addition of cream in the instructions, at what point do you add the cream?

 

It's hard to find in step 11 after you brown the beef.

Hughver, please take a picture of it on the plate with a side view so we can see how these layers shake out.

I'm probably blind, but did not see the addition of cream in the instructions, at what point do you add the cream?

 

It's hard to find in step 11 after you brown the beef.

Duh! thanks