Baked Spasagna

Here's another one of those cold-weather comfort recipes.  This was so far out of line with anything I'd typically make, but the recipe just called to me from the pages of the Internet.  It. Was. So. Good.  I wish I could always eat this type of food, but waistlines in your 30s require a lot more maintenance than they did in your 20s.  For now, I'll just dream about it, and put in a lot more (any) time on the treadmill.  I omitted the ground beef from the original recipe because I hate meat and red sauce together.

Baked Spasagna

adapted from The Girl Who Ate Everything

1 1/2 lbs (24 oz) spaghetti, uncooked

2 lbs shredded mozzarella cheese

8 oz ricotta

8 oz sour cream

1 1/4 cups half-and-half

1/2 cup grated Parmesan cheese, divided

1 tsp dried oregano

1 tsp dried basil

1/2 tsp pepper

1 tsp minced garlic

1 tsp kosher salt

24 oz jar spaghetti sauce

Preheat oven to 350F.  Cook spaghetti according to package directions.  While it's cooking, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt and 1/4 cup Parmesan in a large mixing bowl.  Drain spaghetti and add to bowl.  Mix gently until spaghetti is evenly coated with mixture.  Spray a 9x13" baking dish with cooking spray.  Add spaghetti to the dish and top with jar of spaghetti sauce.  Sprinkle with remaining Parmesan cheese.  Cover with foil and bake for 30 minutes.  Remove from oven, remove foil and set on a cooling rack for 10 minutes before serving.