Ingredients Jump to Instructions ↓

  1. 12 ounces uncooked spaghetti

  2. 1-1/2 pounds lean ground beef (90% lean)

  3. 1 large onion, chopped

  4. 2 garlic cloves, minced

  5. 2 cans (15 ounces each ) Italian tomato sauce

  6. 3 tablespoons minced fresh parsley

  7. 1 tablespoon dried oregano

  8. 4 cups (32 ounces) 1% cottage cheese

  9. 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese, divided

  10. 1/2 cup grated Parmesan cheese, divided

Instructions Jump to Ingredients ↑

  1. Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce, parsley and oregano; heat through. In a large bowl, combine the cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Drain the spaghetti. Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with half of the spaghetti, cheese mixture and remaining meat sauce. Repeat layers (dish will be full). Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 10 servings.


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