Layered Italian Casserole Recipe

Ingredients

• 12 ounces uncooked spaghetti
• 1-1/2 pounds lean ground beef (90% lean)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cans (15 ounces each) Italian tomato sauce
• 3 tablespoons minced fresh parsley
• 1 tablespoon dried oregano
• 4 cups (32 ounces) 1% cottage cheese
• 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce, parsley and oregano; heat through.
• In a large bowl, combine the cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Drain the spaghetti.
• Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with half of the spaghetti, cheese mixture and remaining meat sauce. Repeat layers (dish will be full).
• Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 10 servings.

Layered Italian Casserole published in Light & Tasty October/November 2007, p55