Cheesy Spaghetti Bake
May 02, 2018
"From our weekday newspaper The West Australian. Times are estimated. Post for You Want What?! A recipe Posting Game."
- Serving Size: 1 (348.5 g)
- Calories 765.3
- Total Fat - 36.3 g
- Saturated Fat - 18.6 g
- Cholesterol - 176.3 mg
- Sodium - 1188.1 mg
- Total Carbohydrate - 57.6 g
- Dietary Fiber - 1.9 g
- Sugars - 6.3 g
- Protein - 54.7 g
- Calcium - 931.8 mg
- Iron - 5.3 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.4 mg
Preheat oven to 180C (160C fan forced) and spray a 3 litre capacity oven-proof baking dish with cooking spray.
Bring a saucepan of water to the boil and cook spaghetti according to packet directions and then drain and return to the saucepan.
Meanwhile, heat a big non-stick frying pan over medium-high heat and spray with oil and then add onion and cook, stirring, for 2 minutes.
Add mince and cook for 5 minutes or until browned, breaking up any lumps with a spoon.
Stir in the pasta sauce, rinsing the jar with 1/2 cup water and adding to the pan and then season with pepper and reduce heat to medium-low and simmer for 10 minutes.
Whisk together the eggs, melted butter and parmesan cheese in a jug and then pour it over the drained spaghetti and stir to combine.Place half of the spaghetti mixture into the base of the baking dish and top with half the cottage cheese, meat sauce and mozzarella and repeat layers.
Bake in the oven for 25 minutes or until the cheese has melted and is golden brown.
Serve with mixed salad leaves and garlic bread and garnish with fresh bail if desired.
Tips & Variations
No special items needed.