If you need something easy, make ahead and
vegetarian, then this is for you.
Begin by starting the spaghetti cooking.
While the spaghetti is cooking, gather the remaining ingredients.
Combine the cottage cheese, spinach, seasonings.
Drain the spaghetti and return to the pot.
Toss in the butter. Stir in the eggs and cheese.
Spread the pasta mixture into the bottom and up the sides of a deep,
buttered 2-qt. casserole to form a shell.
Add the cottage cheese mixture to the center.
Cover the top with spaghetti sauce.
Sprinkle with the mozzarella cheese.
Bake at 350 for 30 minutes, until bubbly and the cheese is melted and golden.
Let rest 5 minutes then cut into six wedges to serve.
8 oz spaghetti
2 T butter
1/2 C parmesan cheese
1 C cottage cheese
1/2 box frozen chopped spinach,
(thawed or cooked and excess water squeezed out)
1 t Italian seasoning
1 t garlic salt
1/4 t pepper
1 26 oz jar spaghetti sauce, 2 C
1 C (4 oz) shredded mozzarella cheese
Start cooking the spaghetti in salted water for about 8 minutes. Drain and return to the pot.
Toss in butter, then add shredded parmesan cheese and the two eggs.
Add to a buttered 2 qt deep dish casserole. Spread across the bottom and up the sides to form a shell.
Combine the cottage cheese, spinach and seasonings well. Spread into the center of the pasta shell.
Cover the top with the spaghetti sauce. Sprinkle the mozzarella over the top.
At this point you can cover and refrigerate until ready to bake.
Let reach room temperature before baking.
Bakeat 350 for about 30 minutes until bubbly and the cheese is golden.
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