What a fun way to serve spaghetti! It's got all the fixin's...cheese, beef and Italian sauce, baked together in a casserole. It's also a great way to make use of leftover spaghetti.
cost per recipe: $15.16
The price is determined by the national average.
ounces (1/2 of a 1-pound package) spaghetti
cup grated Parmesan cheese(about 4 ounces)
pound ground beef
jar (24 ounces) Prego® Chunky Garden Combo Italian Sauce
ounces (1 container) cottage cheese
cups shredded mozzarella cheese(about 8 ounces)
Heat the oven to 400°F. Line a 3-quart shallow baking pan with aluminum foil, dull-side up.
Prepare the spaghetti according to the package directions. Drain the spaghetti well in a colander. Return the hot spaghetti to the saucepan. Add the butter and toss to coat. Stir in 1/2 cup Parmesan cheese. Pour the spaghetti mixture into the baking pan.
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the sauce in the skillet and cook until the mixture is hot and bubbling. Remove the skillet from the heat.
Spread the cottage cheese over the spaghetti mixture. Sprinkle with 1/4 cup Parmesan cheese. Top with the beef mixture. Sprinkle with the mozzarella cheese and the remaining Parmesan cheese. Cover the pan with additional foil, dull-side down.
Bake for 30 minutes. Uncover the baking pan.
Bake for 15 minutes or until the cheese is lightly browned. Let stand for 10 minutes before serving.