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Category: Main Course
baked spagetti - TastyPlanner.com
comments included I made this recipe last night for my family who is visiting. I made two changes, which I think were crucial to the success of this dish. I substituted ricotta cheese for the cottage cheese, and I used TWO 26 oz containers of sauce, both the garlic and herb variety. The only other thing that I did differently was to spread just a little sauce on the bottom of the dishes instead of greasing them, which worked just as well.
Recipe Source: allrecipes.com
1 (16 ounce) package spaghetti
1 pound ground beef
1 medium onion, chopped
1 (26 ounce) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella che
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 the 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-in. × 9-in. × 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
can be made day before and put in fridge and cooked the next day.
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