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.”
Layered Italian Casserole
Layered Italian Casserole
Prep Time
30 min
Cook Time
50 min
Yield
10 servings
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 1% cottage cheese
- 2-1/2 cups 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 13x9-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.
Nutrition Facts
1-1/4 cups: 413 calories, 12g fat (6g saturated fat), 56mg cholesterol, 1067mg sodium, 36g carbohydrate (7g sugars, 3g fiber), 39g protein.
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