Total TimePrep: 15 min. Bake: 1 hour + standing
- 1 pound ground beef
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, divided
- 1 pound medium pasta shells, cooked and drained
- 4 cups shredded part-skim mozzarella cheese, divided
- 3 cups 4% cottage cheese
- 2 large eggs, lightly beaten
- 1/3 cup grated Parmesan cheese
- 2 tablespoons dried parsley flakes
- 1 jar (24 ounces) pasta sauce
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
- In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be full).
- Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts1 serving: 667 calories, 30g fat (14g saturated fat), 157mg cholesterol, 1209mg sodium, 56g carbohydrate (12g sugars, 4g fiber), 44g protein.
Oct 16, 2019
Growing up in an Italian family, it was never heard of to use cottage cheese in lasagna, always ricotta. When using anything besides lasagna noodles, the dish here was called baked ziti.......
Oct 14, 2019
I loved it but made a lot of changes. I used 1 pound of ground beef and 1/2 pound of ground Italian sausage, used 2 jars of sauce and cooked it for 4 hours. The instead of cottage cheese I used ricotta plus for my cheeses I used fresh sliced mozzarella and Parmesan. I really tweaked the recipe but it came out perfect.
Oct 10, 2019
Italians never use cottage cheese! They use ricotta!
Sep 22, 2019
This is a wonderful rendition of Lasagna. People who do not like it should move on and stop complaining. My husband hates Lasagna. But he loves this. And IMO, it is much simpler, even my teens can do it. I like to change it up and use Ricotta when I think of it at the store; or a combo of Ricotta and Cottage Cheese. This is a winner.
Aug 23, 2019
You could call this Italian pasta bake but you certainly can’t call it lasagna. Why not just use lasagna noodles instead of shells. Take exactly the same amount of time since you already are using fake jarred “sauce”?
Mar 27, 2019
So much easier than lasagna but with the same flavor. I only used half of pasta and cheese mixture but all of the beef, onion and pasta sauce. Reading some of the comments saying it needed more sauce I went with all of it. It fit in an11x7 dish perfect. Very delicious. Will make again.
Feb 24, 2019
This was easy and absolutely delicious! My family loved it!
May 28, 2018
YUMMY!!! I used 1.5 lbs of ground beef instead of 1 lb.
Apr 26, 2018
I carefully read all the reviews before making and it is clear that there is too much pasta in this recipe. So I reduced it in half and used 8 ounces of penne pasta. It was absolutely perfect and delicious! It was moist and did not overflow. I also added the spaghetti sauce to the cooked ground beef and heated it up before adding it to the casserole dish, which decreased the bake time to 35 minutes. (plus an additional 10 minutes after removing the foil and adding the rest of the cheese to the topping). Giving it 4 stars because of the "error" in the recipe calling for way too much pasta.
Mar 30, 2018
Thank u!!! Yummm Yum??? Going to make this for Easter for my family.