Layered Italian Casserole Recipe
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Layered Italian Casserole Recipe

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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.”
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES: 10 servings


  • 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

Nutritional Facts

1-1/4 cups: 413 calories, 12g fat (6g saturated fat), 56mg cholesterol, 1067mg sodium, 36g carbohydrate (7g sugars, 3g fiber), 39g protein.


  1. 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.
  2. In a large bowl, combine the cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Drain the spaghetti.
  3. 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).
  4. 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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Joscy User ID: 2694585 66657
Reviewed Mar. 9, 2013

"Looking forward to trying this ~~ soon!"

tchr90 User ID: 2795278 161785
Reviewed Mar. 24, 2012

"My husband & I love this recipe! It takes a little time to prepare but is worth it. I sometimes use ricotta instead of cottage cheese or sometimes use some of both (which is how I make my lasagne)."

sheila54 User ID: 5327277 208419
Reviewed Jan. 5, 2011

"This dish tastes just like lasagna but is much easier to prepare. I used a jarred sauce to speed up the process even more and used ricotta instead of cottage cheese. Very good!"

MugRug User ID: 1152488 208418
Reviewed Dec. 28, 2010

"This turned out really good. My boys usually don't eat cottage cheese, but did not even realize it was in this dish. I would definately make it again! Yum..."

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