1 lb. ground beef
1 medium onion, chopped
1 jar (24 oz.) meatless spaghetti sauce
1/2 tsp. seasoned salt
2 large eggs
1/3 C. grated Parmesan cheese
5 T. butter, melted
2 C. cottage cheese (small curd) or Ricotta
4 C. part-skim Mozzarella cheese
Chopped fresh basil, optional
Cook spaghetti as directed. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in spaghetti sauce and seasoned salt and set aside.
In a large bowl, whisk eggs, Parmesan cheese and butter. Drain spaghetti, add to egg mixture and toss to coat.
Place half of the spaghetti in a greased 13x9 or 3 qt. baking dish. Top with half of the cottage cheese, meat sauce and Mozzarella cheese. Repeat layers.
Cover and bake at 350' for 40 minutes. Uncover and bake until cheese is melted, 20-25 minutes longer. If desired, sprinkle with basil.
Tips. Use small curd cottage cheese so it melts right in. Or ricotta is a great substitute.
If you want casserole to be saucier, add more sauce or keep casserole covered throughout baking.
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