Ingredients
Scale
- 1 pound of dry spaghetti
- 1 pound extra lean ground beef
- 1 medium onion, peeled and chopped
- 1 (24-oz) jar of marinara sauce
- ½ tsp seasoned salt
- 2 large free range eggs
- 1/3 cup grated Parmesan Cheese
- 5 TBS butter, melted
- 2 cups cottage cheese
- 4 cups grated mozzarella cheese
- Chopped fresh flat leaf parsley and basil to garnish (optional)
Instructions
- Cook the spaghetti to al dente, according to the package directions, in a large pot of lightly salted boiling water. Drain well, rinse and drain again.
- While the spaghetti is cooking, crumble the ground beef into a skillet along with the onion, adding a bit of oil if you have to in order to keep it from sticking. Scramble fry until nicely browned and no longer pink. Stir in the marinara sauce and seasoning salt. Set aside.
- Whisk the Parmesan cheese and eggs together with the butter in a large bowl. Add the spaghetti, tossing to coat it well.
- Preheat the oven to 350*F. Butter a 13 X 9-inch baking dish.
- Place half of the spaghetti mixture into the buttered baking dish. Top with half the cottage cheese, meat sauce and mozzarella cheese. Repeat the layers.
- Cover tightly with a sheet of buttered aluminium foil. Bake in the preheated oven for 40 minutes. Uncover and bake for a further 20 to 25 minutes, until bubbling and the cheese has melted.
- Sprinkle with the fresh herbs to serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
Nutrition
- Calories: 651