Cookin’ with Carolyn Baked Spaghetti

Cookin’ with Carolyn Baked Spaghetti

1 pkg. (16 oz.) spaghetti
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 jar (24 oz.) meatless spaghetti sauce
1/2 tsp seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 Tbsp. butter, melted
2 cups (16 oz) 4% cottage cheese
4 cups (16 oz.) part-skim shredded mozzarella cheese
Cook spaghetti according to package directions. 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; 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-in baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.
Enjoy!

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