1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
2 jars (48-ounces) meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups 4% cottage cheese
4 cups part-skim shredded mozzarella cheese
1 cup shredded cheddar cheese
Chopped fresh basil (optional)
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13 x 9-inch or 3-quart baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Top with shredded cheddar cheese.
Cover with foil and bake at 350 degrees for 40 minutes. Uncover; bake until cheese is melted, 20-25 minutes longer. If desired, sprinkle with chopped basil.
Chopped fresh basil (optional)
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13 x 9-inch or 3-quart baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Top with shredded cheddar cheese.
Cover with foil and bake at 350 degrees for 40 minutes. Uncover; bake until cheese is melted, 20-25 minutes longer. If desired, sprinkle with chopped basil.
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