Yum! That's the only response you'll get from your friends and family when they try this super-supper from Joyce Benninger of Owen Sound, Ontario. She writes, “It tastes just like lasagna but with less preparation time.”
- 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
- 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.
Originally published as Layered Italian Casserole in Light & Tasty October/November 2007, p55
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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