Another Stephanie Recipe!
1 lb. ground beef or Italian sausage
1/4 c. chopped onion
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper, divided
1 lb. pasta shapes, cooked and drained
1 lb. (4 cups) shredded mozzarella cheese, divided
1 - 24oz. small curd cottage cheese
2 eggs, beaten
1/3 c. grated Parmesan cheese
2 Tbs. dried parsley flakes
26 oz. store bought or homemade spaghetti sauce
In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Stir in salt, garlic powder, and 1/4 tsp. pepper; set aside. In a large bowl, combine pasta, 3 c. mozzarella cheese, cottage cheese, eggs, Parmesan cheese,
parsley and remaining pepper; stir gently. Pour into greased 9x13 in. baking dish. Top with beef mixture and spaghetti sauce (dish will be very full). Cover and bake at 350 degrees for 45 min. Sprinkle with remaining mozzarella. Bake, uncovered, 15 minutes longer or until the cheese is melted and bubbly. Let stand 10 minutes before serving.
1 lb. ground beef or Italian sausage
1/4 c. chopped onion
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper, divided
1 lb. pasta shapes, cooked and drained
1 lb. (4 cups) shredded mozzarella cheese, divided
1 - 24oz. small curd cottage cheese
2 eggs, beaten
1/3 c. grated Parmesan cheese
2 Tbs. dried parsley flakes
26 oz. store bought or homemade spaghetti sauce
In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Stir in salt, garlic powder, and 1/4 tsp. pepper; set aside. In a large bowl, combine pasta, 3 c. mozzarella cheese, cottage cheese, eggs, Parmesan cheese,
parsley and remaining pepper; stir gently. Pour into greased 9x13 in. baking dish. Top with beef mixture and spaghetti sauce (dish will be very full). Cover and bake at 350 degrees for 45 min. Sprinkle with remaining mozzarella. Bake, uncovered, 15 minutes longer or until the cheese is melted and bubbly. Let stand 10 minutes before serving.
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