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Baked Spaghetti

Baked Spaghetti
This yummy 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
10 ServingsPrep: 25 min. Bake: 1 hour

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 eggs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups (16 ounces) 4% cottage cheese
  • 4 cups (16 ounces) part-skim shredded mozzarella cheese

Directions

  • 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. Yield: 10 servings.
© Taste of Home 2013

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Baked Spaghetti (continued)

Nutrition Facts: 1-1/4 cups equals 526 calories, 24 g fat (13 g saturated fat), 127 mg cholesterol, 881 mg sodium, 45 g carbohydrate, 3 g fiber, 31 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013