Spaghetti, Favorite Baked Casserole

By MarieR

Originally published as Baked Spaghetti in Quick Cooking July/August 2005

This classic casserole comes out from under wraps toward the end of baking so the cheese can brown nicely and the noodles ole covered throughout baking.take on a delightful crunch. For a saucier experience, add a bit of extra sauce, or keep the casserole covered throughout baking

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 large eggs
• 1 /3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups 4% cottage cheese ??
• 4 cups part-skim shredded mozzarella cheese

Preparation

Step 1

Prep: 25 min. Bake: 1 hour
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 13x9-in. or 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 until cheese is melted, 20-25 minutes longer.

Test Kitchen Tips
To ensure a well-seasoned dish, salt your pasta water according to package directions.
Our Test Kitchen recommends using small-curd cottage cheese because it will meld right in. Ricotta is a great substitute if you favor a milder flavor and finer texture.