Prep 25 mins
Cook 30 mins
This is so tasty and satisfying. It is just as good the next day too...it doesn't dry out like some pasta dishes. I just happened to have the pasta sauce and some fusilli and came up with this. The Italian Sausage in the sauce really gives it a nice flavor without being overpowering. We liked it better than lasagne. Served with a salad and garlic bread. Figure I'd better post it before I forgot what I did. Hope you enjoy it as much as we did.
- 1 lb fusilli
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 egg
- 1 (16 ounce) cottage cheese
- 2 tablespoons parsley (I use dried)
- 1 teaspoon garlic powder
- 2 cups mozzarella cheese (divided)
- 1⁄3 cup parmesan cheese
- 1 (8 ounce) can tomato sauce
- 1 (26 ounce) pasta sauce (Classico with Italian Sausage,peppers,onions)
- Preheat oven to 350.
- Prepare Fusilli per directions on package, drain.
- In a very large frying pan or dutch oven, cook hamburger and onion until meat is no longer pink.
- Drain off excess grease.
- In a large bowl, mix egg, cottage cheese, parsley, garlic powder, 1 1/2 Celsius of mozzarella, parmesan, and tomato sauce.
- Add to hamburger mixture.
- Add 3/4 jar of the pasta sauce.
- Salt & pepper to taste.
- Mix well then transfer to a 9 X 13 baking dish.
- Top with remaining sauce and mozarella.
- Bake uncovered for 30-35 minute.
I thought this was pretty good. It reminded me a lot of lasagna. I'm not a fan of cottage cheese, so I only used 1/3 of what was called for. If I make it again, I will leave it out entirely. It's not the recipe's fault, just my personal preference. I like the fact that after I had it mixed up and in the oven, I could sit down and relax for 30 minutes without having to worry about it. Made for Spring PAC '09.