1 pt. dairy sour cream
1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) pkg. spaghetti, cooked
6 c. Mozzarella cheese
1 c. grated Parmesan cheese

SPAGHETTI SAUCE:

2 tbsp. olive oil
1 minced shallot
1 sm. onion, minced
2 or 3 cloves garlic, minced
1 sm. green pepper, finely chopped
1 lb. lean ground beef or ground turkey
1 (16 oz.) can stewed tomatoes
1 (15 oz.) can tomato sauce
Basil, oregano and salt to taste
1 sm. can chopped olives
1 sm. red pepper, finely chopped
1 (14 oz.) can beef stock
1 c. red wine
1 c. sliced mushrooms
2 tbsp. sugar
1 (12 oz.) can tomato paste

Mix to blend sour cream, cottage cheese, softened cream cheese and Parmesan cheese. Spread in the bottom of a deep baking dish. Spread cooked spaghetti on top of cheese mixture. Pour spaghetti sauce on top. Sprinkle with Mozzarella cheese. Cover loosely with foil. Bake at 325 degrees for about 30-40 minutes or until heated through.

SPAGHETTI SAUCE: Heat olive oil, saute onion, shallot, garlic and peppers. Add ground beef or ground turkey, salt and pepper. Brown. Add beef stock, bring to a boil, then reduce heat. Add tomatoes, tomato paste, tomato sauce and red wine; stir well. Bring to boil; reduce heat. Add herbs and salt to taste. Add mushrooms, olives, and sugar; heat thoroughly. Pour over spaghetti and bake as directed above.