Italiano Casserole

Photo: Salty Chef

Ingredients

12 ounces uncooked spaghetti

1 1/2 pounds lean ground beef (90%% lean)

1 large onion, chopped

2 garlic cloves, minced

2 ounces cans (15 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

Preparation

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 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 remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.