- 8
Ingredients
- 9 oz. thin spaghetti
- minced garlic to taste
- 1 or more dried parsley, basil, rosemary to taste
- 2 TBSP. olive oil
- 2 TBSP. melted butter
- 3/4 c. grated parmesan cheese
- 1 egg, beaten
- 1 1/2 c. cottage cheese (4% large curd)
- 1 large onion, diced
- 1 1/2-2 lbs. ground round
- 15 oz. Italian flavored tomato sauce
- 1 medium can tomatoes, drained
- 1 small can tomato paste
- oregano to taste
- pepper to taste
- 2-3 c. grated cheddar, Monterey Jack or Mozzarella
Preparation
Step 1
Cook pasta according to directions. Add a little salt and a bay leaf to pasta water before it simmers. Drain well. Remove bay leaf.
Mix olive oil, melted butter, spices and herbs, parmesan cheese and beaten egg with cooked pasta. (Hint: Put oil and or melted butter in a cup, empty it into the spaghetti, beat the egg in the same cup and mix it with the pasta mixture last).
Oil or spray a flat bottomed baking dish. Spread pasta mixture evenly on the bottom.
In a large skillet, saute' onions in a little olive oil, until tender. Remove and reserve.
Brown beef in same skillet, adding 1 TBSP. of olive oil if necessary. Saute' meat until juices run clear, but do not overcook. Return onions to skillet with beef. Add tomato sauce, drained tomatoes, tomato paste, oregano and pepper. If desired, add more basil and/or rosemary. Stir and cook for 10 minutes on low heat. Some reduction of the tomato juices is desirable. When mixture is as thick or a litlle thicker than spaghetti sauce, set it aside.
Layer the cottage cheese over the pasta mixture in the baking dish. Pour the beef and tomato sauce on top of the cottage cheese.
Bake @ 350 degrees for 30 minutes. Layer the top of the casserole with grated cheese or cheeses and allow it to bake 5 more minutes or until cheese melts. Allow casserole to sit for 10-15 minutes before serving.
Note: May be made a day ahead, kept in refrigerator before baking (cooking time is increased). Freezes well. Thaw before baking.