Ingredients
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 4 teaspoon crushed pepper red flakes (optional)
- 4 to 6 garlic cloves, minced
- 1 (8 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1 teaspoon each seasoned salt
- 1/4 teaspoon fresh ground black pepper (or to taste)
- 6 ounces dry spaghetti (cooked then drained)
- 2 tablespoons butter, melted
- 2 eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups low-fat cottage cheese (can use more)
- 1 1/2 cups Kraft shredded Italiano cheese (or can use shredded mozzarella cheese)
How to Make
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Step 1: In a skillet, cook the beef with onion over medium heat until meat is no longer pink; add in garlic and chili flakes, continue cooking until meat is browned (about 10 more minutes).
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Step 2: Stir in the diced tomatoes with their juice, tomato paste, oregano, seasoned salt and pepper; bring to a simmer stirring constantly, reduce heat to low and simmer for about 20 minutes.
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Step 3: In a large bowl combine the spaghetti, butter, eggs and Parmesan cheese (I use my hands for mixing) press onto the bottom and up the sides of a greased 11 x 7-inch baking pan.
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Step 4: Spread the cottage cheese over the spaghetti, then top with the ground beef/tomato mixture.
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Step 5: Bake uncovered for in a preheated 350 degree F oven (lowest oven rack) about 22 minutes; remove sprinkle with shredded cheese and return to oven for another 5-8 minutes or until cheese is melted.
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Step 6: Allow to sit for 10 minutes before slicing.
We hope you enjoy this recipe!
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