Cook l lb. pasta (leaving a bite to it), lay half in a 9×13 baking dish.
Spoon a mixture of: 1/4 c. sour cream, 8oz. cottage cheese, 4 oz. cream cheese,
1/3 c. chopped onion, 1/2 c. Parmesan cheese, 1 t. garlic salt, 1 t. pepper.
Layer on the rest of the pasta.
Pour on 28 oz. spaghetti sauce (preferably homemade – with or without meat).
Sprinkle on any other veggies – mushrooms, green peppers, etc.
Top with cheese.
Refrigerate overnight, then bake at 350 degrees for 45 minutes.Google+