BECAUSE IT TASTES SOOO MUCH BETTER BAKED!
This is a perfect dish to make ahead for the kiddos on Halloween that is coming up sooner than you think. If you do make it earlier in the day just cut it into squares and reheat in the microwave. Add some cut up fresh fruit or a lettuce wedge and maybe a piece of garlic bread and they are good to go. Also a great dish if you find yourself having to take in dinner to a family or bringing a pot luck dish somewhere this is a great choice and it makes a boatload. Such a comfort meal.
Because this makes so much and there is only two of us I cut the leftovers into serving size squares and wrapped them in Handi wrap and put them in a ziplock and into the freezer they went. Now when I took some out all I did was thaw it on the counter during the day and then when I was ready for dinner I put a serving size on to a plate and into the microwave on 50% for two minutes and it was just as good if not better than the day I baked it. What a great way to have a meal without having all the work.
Preheat oven to 350 degrees.
1 (16 ounce) package angel hair pasta
1 pound ground beef
1/4 of an onion, chopped
2 cloves of garlic chopped OR garlic powder
1 (24 ounce) jar meatless spaghetti sauce. I used Prego.
1/4 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
1. Cook pasta according to package directions. Meanwhile, in a large skillet, season and cook beef and
onion over medium heat until meat is no longer pink and cooked thru. Stir in the spaghetti sauce and
2. In a large bowl, whisk the eggs, Parmesan cheese and melted butter. Drain spaghetti; add to egg
mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13X9 baking dish. Top with half of the cottage
cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake on 350 degrees for 25
minutes, UNCOVER and bake for 15-20 minutes more or until cheese is melted.
OTHER SEASONAL FAVORITES:
PUMPKIN STREUSEL MUFFINS
VEGETABLE BEEF SOUP