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Layered Italian Casserole

 Layered Italian Casserole
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.”
10 ServingsPrep: 30 min. Bake: 50 min.


  • 12 ounces uncooked spaghetti
  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 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

2 of 2

Layered Italian Casserole (continued)

Directions (continued)

  • remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer
  • or until heated through and cheese is melted. Yield: 10 servings.
Nutritional Facts: 1-1/4 cups equals 413 calories, 12 g fat (6 g saturated fat), 56 mg cholesterol, 1,067 mg sodium, 36 g carbohydrate, 3 g fiber, 39 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.