Layered Italian Casserole |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Yum! That's the only response you'll get from your friends and family when they try this super-supper from Joyce Benninger of Owen Sound, Ontario. She writes, âIt tastes just like lasagna but with less preparation time.â Ingredients:
12 ounces uncooked spaghetti |
1-1/2 pounds ground beef |
1 large onion, chopped |
2 garlic cloves, minced |
2 cans (15 ounces each) italian tomato sauce |
3 tablespoons minced fresh parsley |
1 tablespoon dried oregano |
4 cups (32 ounces) 1% cottage cheese |
2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese, divided |
1/2 cup grated parmesan cheese, divided |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce, parsley and oregano; heat through.
2. In a large bowl, combine the cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Drain the spaghetti.
3. Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with half of the spaghetti, cheese mixture and remaining meat sauce. Repeat layers (dish will be full).
4. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 10 servings.
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