Recipe by Jennifer Lewis
I bought the cookbook that this recipe was in because of this recipe. It is a cross between spaghetti and lasagna and you don't have the mountain of left overs, like with lasagna. It's fast and easy and wonderful with garlic bread and a salad.
Top Review by Caryn
This was a great, tasty, easy recipe that resembles lasagna without all the fuss. The spaghetti layered on the bottom (mixed with cheese/eggs/butter) makes for a interesting layer (my husbands words) topped with cottage cheese and the meat mixture. I didn't think that 1 ounce of shredded mozzarella was enough to top of this casserole so I used around 1 1/2 cups. I used Ragu Sundried Tomato & Basil as my sauce, and since the jar was 1 lb 10 ounces I used the entire jar (recipe calls for 15 1/2 ounces). I'm guessing that you could probably make the recipe the night before and throw it in the oven (starting with a cold oven of course) when you got home from work the next evening. This one is a keeper in my house!
- 1 lb ground beef
- 1⁄2 cup chopped onion
- 1⁄4 cup chopped green pepper
- 1 (15 1/2 ounce) jar spaghetti sauce, use as much as you like
- 8 ounces spaghetti, cooked and drained
- 1⁄3 cup grated parmesan cheese
- 2 eggs, beaten
- 2 teaspoons butter
- 1 cup cottage cheese, you use low-fat cottage cheese
- 1 ounce shredded mozzarella cheese
Directions See How It's Made
- Preheat oven to 350°F.
- Cook beef, onion and green pepper in large skillet over medium heat until the meat is browned.
- Drain fat.
- Stir in spaghetti sauce.
- Combine spaghetti, Parmesan cheese, eggs, and butter in large bowl; mix well.
- Place in bottom of 13x9 inch baking pan.
- Spread cottage cheese over top; cover with sauce mixture.
- Sprinkle with mozzarella cheese.
- Bake until mixture is thoroughly heated and cheese is melted, about 20 minutes.
- *Chef'snote: I layered everything, so it looks nice.