Delicious recipes from the kitchens of the Butler sisters

Saturday, October 20, 2012

Baked Spaghetti

This is a perfect fall meal. It makes a ton, but it's great as leftovers! You could also just halve the recipe and make it in an 8x8 pan. From Taste of Home
These are the alterations I do:
1-1/2-2 jars of meatless spaghetti sauce
low fat cottage cheese

Ingredients 

  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/2 teaspoon seasoned salt
  • 2 eggs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups (16 ounces) 4% cottage cheese
  • 4 cups (16 ounces) part-skim shredded mozzarella cheese

    Directions

  • 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-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; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.

2 comments:

Kelly said...

Thanks Shan for sharing these recipes! Trying a few this week for dinner!

Kelly said...

I made this Monday night!!