Baked Spaghetti is a favorite of my Father In Law. I wanted to share it with you as it is a great crowd pleaser. This recipe is a great stockpile recipe. I like to serve my spaghetti with Garlic Breadsticks.
A great money saving tip is that you can freeze cottage cheese too!
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- 1 package (16 ounces) spaghetti
- 1 pound ground beef
- 1 medium onion, chopped
- 1 jar (24 ounces) meatless spaghetti sauce
- ½ teaspoon seasoned salt
- 2 eggs
- ⅓ cup grated Parmesan cheese
- 5 tablespoons butter, melted
- 2 cups (16 ounces) 4% cottage cheese
- 4 cups (16 ounces) part-skim shredded mozzarella cheese
- Pepperoni for top – optional
- Vegetables – chopped onions, peppers, mushrooms – optional
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, peppers, mushrooms 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-in. x 9-in. 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 add pepperoni on top if desired.
- Bake 20-25 minutes longer or until cheese is melted.
- I like to bake in individual oven safe bowls too.
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