All the traditional flavor of lasagna, with none of the fuss. We've simplified the layers in this lasagna casserole so the dish comes together more quickly.
Ingredients
- 1 pound ground beef
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, divided
- 1 pound medium pasta shells, cooked and drained
- 4 cups shredded part-skim mozzarella cheese, divided
- 3 cups 4% cottage cheese
- 2 large eggs, lightly beaten
- 1/3 cup grated parmesan cheese
- 2 tablespoons dried parsley flakes
- 1 jar (24 ounces) pasta sauce
Instruction
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
- In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and the remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full).
- Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, about 15 minutes longer. Let stand for 10 minutes before serving.
