Ingredients Jump to Instructions ↓

  1. 1 pound lean ground beef (90% lean) 1 can (8 ounces) tomato sauce 1/4 cup water 1 envelope spaghetti sauce mix, divided 1 package (16 ounces) hot roll mix 1 cup warm water (120 to 130 ) 1-1/2 cups (12 ounces) 4% cottage cheese 1/4 cup shredded Parmesan cheese 1 cup (4 ounces) shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and 3 tablespoons spaghetti sauce mix; heat through. In a large bowl, combine contents of roll mix and yeast packets; add remaining spaghetti sauce mix. Stir in warm water until dough pulls away from sides of bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Roll into a 17-in. x 12-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan; build up edges slightly. Spread cottage cheese over dough. Top with meat mixture and Parmesan cheese. Bake at 400° for 20 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 12-15 servings.


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