Favorite Baked Spaghetti-toh

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This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love all the cheese. —Louise Miller, Westminster, Maryland
from tasteofhome.com

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  • 15 mins
  • 85 mins

Ingredients

  • 1 1 1 package (16 ounces) spaghetti
  • 1 1 1 package (16 ounces) spaghetti
  • 1 1 1 package (16 ounces) spaghetti
  • 1 1 1 pound ground beef
  • 1 1 1 pound ground beef
  • 1 1 1 pound ground beef
  • 1 1 1 medium onion, chopped
  • 1 1 1 medium onion, chopped
  • 1 1 1 medium onion, chopped
  • 1 1 1 jar (24 ounces) meatless spaghetti sauce
  • 1 1 1 jar (24 ounces) meatless spaghetti sauce
  • 1 1 1 jar (24 ounces) meatless spaghetti sauce
  • 1/2 1/2 1/2 teaspoon seasoned salt
  • 1/2 1/2 1/2 teaspoon seasoned salt
  • 1/2 1/2 1/2 teaspoon seasoned salt
  • 2 2 2 large eggs
  • 2 2 2 large eggs
  • 2 2 2 large eggs
  • 1/3 1/3 1/3 cup grated Parmesan cheese
  • 1/3 1/3 1/3 cup grated Parmesan cheese
  • 1/3 1/3 1/3 cup grated Parmesan cheese
  • 5 5 5 tablespoons butter, melted
  • 5 5 5 tablespoons butter, melted
  • 5 5 5 tablespoons butter, melted
  • 2 2 4% cups 4% cottage cheese
  • 2 2 4% cups 4% cottage cheese
  • 2 2 4% cups 4% cottage cheese
  • 4 4 4 cups part-skim shredded mozzarella cheese
  • 4 4 4 cups part-skim shredded mozzarella cheese
  • 4 4 4 cups part-skim shredded mozzarella cheese

Preparation

Step 1


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 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 20-25 minutes longer or until cheese is melted.

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.

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


Makes
10 servings

Nutrition Facts
1-1/4 cups: 526 calories, 24g fat (13g saturated fat), 127mg cholesterol, 881mg sodium, 45g carbohydrate (9g sugars, 3g fiber), 31g protein.

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