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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I bought the cookbook that this recipe was in because of this recipe. It is a cross between spaghetti and lasagna and you don't have the mountain of left overs, like with lasagna. It's fast and easy and wonderful with garlic bread and a salad. Ingredients:
1 lb ground beef |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1 (15 1/2 ounce) jar spaghetti sauce, use as much as you like |
8 ounces spaghetti, cooked and drained |
1/3 cup grated parmesan cheese |
2 eggs, beaten |
2 teaspoons butter |
1 cup cottage cheese, you use low-fat cottage cheese |
1 ounce shredded mozzarella cheese |
Directions:
1. Preheat oven to 350°F.
2. Cook beef, onion and green pepper in large skillet over medium heat until the meat is browned.
3. Drain fat.
4. Stir in spaghetti sauce.
5. Combine spaghetti, Parmesan cheese, eggs, and butter in large bowl; mix well.
6. Place in bottom of 13x9 inch baking pan.
7. Spread cottage cheese over top; cover with sauce mixture.
8. Sprinkle with mozzarella cheese.
9. Bake until mixture is thoroughly heated and cheese is melted, about 20 minutes.
10. *Chef'snote: I layered everything, so it looks nice.
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