Favorite Baked Spaghetti
This yummy spaghetti casserole will be requested again and again for potlucks and family gatherings.
Dovetailing Tip: Brown 2 pounds of ground beef. Save half to use in the Cheesburger Soup for Meal 5.
Dovetailing Tip: This is a large recipe, but this spaghetti is even better the next day. Enjoy for lunch, or another dinner. It also freezes well. You will be glad you make it all!
|1 (16-ounce) package||spaghetti|
|1 pound||ground beef|
|1||medium onion, chopped|
|1 (24-fluid ounce) jar||meatless spaghetti sauce|
|1/2 teaspoon||seasoned salt|
|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|
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 3-qt. 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.
Originally published as Baked Spaghetti in Quick Cooking July/August 2005, p65