Equipment Needed
- A large pot for boiling noodles
- A large skillet or Dutch oven
- A 9×13 inch baking dish
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowl (for the creamy layer)
Step-by-Step Instructions
First, I get my water boiling for the egg noodles with a big pinch of salt. While that’s heating up, I grab my trusty large skillet and brown the ground beef over medium-high heat. As it starts to sizzle, I add in the diced onion and minced garlic. The smell at this stage is incredible—savory beef with that sweet aroma of softening onion. I cook it all until the beef is no longer pink and the onions are translucent. Then, I drain any excess grease. This is key for a sauce that’s rich, not greasy.
Next, I pour in the entire jar of marinara sauce, add the kosher salt and black pepper, and give it a good stir. I let this simmer on low heat for about 10 minutes. This isn’t just heating it through; this simmering time lets the flavors marry beautifully. The sauce thickens slightly and becomes deeply aromatic. Meanwhile, my noodles should be cooked just to al dente according to the package directions. I drain them immediately so they don’t overcook—they’ll soften more in the oven.
While the sauce simmers and the noodles cook, I make the secret weapon: the creamy layer. In a mixing bowl, I combine the cottage cheese, sour cream, and sliced green onions. I stir it until it’s well blended. It looks simple, but this mixture is what makes every bite so decadent. I’ve tried skipping the mixing step and just dolloping the ingredients separately, and I learned the hard way that taking this extra minute to combine them ensures every single noodle gets coated in that creamy goodness.
Finally, it’s assembly time! I spread the drained, cooked egg noodles evenly in the bottom of my greased 9×13 dish. Then, I carefully spoon and spread the entire creamy cottage cheese mixture over the noodles. It’s a thick, luscious blanket. I gently pour the hot meat sauce over the top and spread it to the edges. The final act is a generous, even layer of all that shredded cheese. I pop it into a preheated 350°F (175°C) oven and bake for 25-30 minutes, until the cheese is molten and the edges are bubbly and perfect.(See the next page below to continue…)