There was always a lot of good, hearty Southern cooking in my house. Substantial, tasty, solid food with little frippery and to do. Don't misunderstand me, I love French desserts and complex assemblies of fragile food, but make me a truly good biscuit and I'll love you forever. My mother excelled at the 30-minute meal long before Rachel Ray made a fortune at it, and her crock pot creations were always supremely tasty. One dish that I recently remembered and recreated was her spaghetti pie. Lasagne-esque but less fussy and easily adaptable to whatever pasta you have on hand. Thanks, Mom.
4 oz spaghetti or pasta of choice
8 oz cottage cheese
16 oz pasta sauce of choice (homemade preferably, but we can't all be superstars)
grated parmesan cheese, for melting on top
Preheat oven to 350. Boil pasta according to package instructions. Drain and put in a small casserole dish that has been lightly oiled with olive oil. Spread cottage cheese on top of pasta. Spread pasta sauce on top of cottage cheese. Sprinkle with parmesan. Bake until sauce is warmed through and cheese is melted and starting to brown, about 15-20 minutes. So easy you'll have time to make dessert, too.