Baked Spasanga

Baked Spasanga 1 1/2 boxes spaghetti (about 18 oz) 32 oz mozzarella cheese, shredded 8 oz ricotta cheese 8 oz sour cream 1 1/4 cup half and half 3/4 cup Parmesan cheese, divided 1 tsp oregano 2 tsp basil 1 tsp ground pepper 3 tsp garlic, minced 1 tsp salt 1 jar spaghetti sauce of your choice 1 lb Italian sausage Cook spaghetti according to directions on box. Drain and set aside. In a large bowl, combine the mozzarella, ricotta, sour cream, half and half, 1/2 cup Parmesan cheese, oregano, basil, pepper, garlic, and salt. Once combined, add in the cooked spaghetti. Stir until noodles are well coated. Pour mixture into a greased 9×13 baking pan. Sprinkle remaining Parmesan cheese on top of pasta. Cover tray with foil and bake in a preheated oven, 350, for about 30 minutes. While pasta is baking, cook the Italian sausage over medium heat until brown and crumbly, cooked through. Drain fat and stir in the spaghetti sauce. Simmer over low heat until pasta is cooked in oven. Remove tray from oven, take off foil, and slice desired sized piece. Serve the meat sauce over pasta.