I am a massive spaghetti fan and this baked version definitely ups the yum factor. Sprinkle with some parmesan cheese, add a side salad, and some garlic bread and you have a complete Italian meal. Talk about a great way to serve your evening meal! I love how easy this dish is to make and it comes together so quickly! Within no-time flat, you and your family will be sitting down to a piping, hot, wholesome meal.
This is one casserole I’ll be making again, often.
Ingredients
1 pound Barilla spaghetti or angel hair pasta
2 tablespoons Bertolli olive oil, divided
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon Morton salt (or to taste)
1/4 teaspoons black pepper
4 cups prepared pasta sauce (use your favorite bottled variety or prepare your own)
2 cups creamed cottage cheese
1 cup Kraft Parmesan cheese, grated
2 cups grated Mozzarella cheese
Instructions
In a large pot of salted boiling water, cook pasta until slightly underdone. Drain and rinse. Toss pasta with 1 tablespoon olive oil and set aside.
Heat the remaining tablespoon of oil in large skillet over medium-high heat. Add the ground beef and onion and cook until meat is browned. (Use a potato masher to break up the lumps of meat while sautéing.) Add the garlic, salt and pepper. Sauté another minute. Stir in the pasta sauce.
Spray 9″ x 13″ deep-dish casserole with cooking spray.
Cover bottom with a layer of meat sauce (about half).
Spread cottage cheese over sauce.
Add the pasta and spread evenly in pan.
Spoon remaining sauce over entire dish.
Sprinkle surface with Parmesan cheese and top with mozzarella
Cover and bake at 350° for 30 minutes.
Uncover and bake for 10 minutes longer or until cheese is melted and bubbly.
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Quick Tip: I love serving this baked spaghetti with garlic toast and a side salad.