assignmentPREPARATION
Sliced jalapeños sliced fresh mushrooms
Top with a layer of shredded mozzarella.
Cook in electric smoker at 275° for 1 hour with only a few apple wood chips. The crust will absorb the smoke so you want to keep it really light.
Preheat oven to 350°. Bring a large pot of lightly salted water to a boil. Add dry spaghetti and cook until done, but firm to the bite, about 12 min. Drain.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5-7 minutes; drain and discard the grease. Transfer to a bowl and mix in spaghetti sauce.
Place ½ of the butter slices into the bottom of a 9 X 13" casserole dish. Spread ½ of the spaghetti into the dish. Using an electric mixer, mix cottage cheese, cream cheese and sour cream together in a bow' spread mixture over the spaghetti. Cover with remaining spaghetti and top with remaining slices of butter. Pour ground beef mixture over the spaghetti and spread in an even layer.
Bake covered in the preheated oven for 30 minutes. Remove foil and spread cheddar cheese on top and continue to bake until cheese has melted and is lightly browned, about 15 minutes more.
*[oven Baked Bacon]**
Line a cookie sheet with foil and lay strips of bacon on foil. Put cookie sheet in cold oven and set oven temperature at 400°. Bacon will cook in 10-30 minutes depending on the thickness of your bacon and how your oven heats up.