Spaghetti Enchiladas - cooking recipe

Ingredients

16 corn tortillas
3 tablespoons cayenne
1 tablespoon basil
1 lb spaghetti
2 cups spaghetti sauce
2 cups enchilada sauce
1 jalapeno pepper
1 (8 ounce) can chili beans
2 cups cottage cheese
1 cup mozzarella cheese
12 eggs

Preparation

Cook the spaghetti according to the manufacturer's instructions. Set spaghetti aside.
Mix the cayenne, basil, and the whole jalapeno pepper in a blender.
Combine the Spaghetti sauce and Enchilada sauce over low heat on the stove. Add the cayenne/basil/jalapeno mixture the sauce.
Combine mozzarella and cottage cheese, then add mixture to the sauce.
Puree the chili beans in a blender and add to sauce.
Separate the egg yolks from the egg whites. Beat the egg whites until just a little bit past stiff. Add the egg whites to the sauce.
Prepare the tortillas by beating them with a meat hammer for 30 seconds and then soaking them in the sauce for 25 minutes.
Remove the tortillas from the sauce. Place 10 spaghetti strands in each tortilla and fold each shut. Place them in 2 13x9 pans.
Cover the tortillas with the remaining sauce and spaghetti.
Place in oven at 475 for 15 minutes.