Spaghetti Casserole

• 1-2 lbs ground beef
• 1 medium onion, finely chopped
• 1 can mushrooms (or 1 cup sauteed fresh mushrooms)
• 1-2 bell peppers, finely chopped.
• 2-3 Tbsp chopped garlic
• 2-4 Tbsp Italian seasoning
• 1-2 jars prepared spaghetti sauce (reserve 1/4 cup)
• 1 cup cottage or ricotta cheese
• 1 lb spaghetti
• 1-2 8 oz packages shredded Italian cheese blend
• 1 8 oz package shredded mozzarella cheese

1. Brown ground beef, onion, peppers, mushroom, and garlic together in a large saute pan.
2. Drain ground beef mixture and rinse under very hot water to remove grease.
3. Add Italian seasoning and re-warm over low heat. Add enough spaghetti sauce to achieve desired consistency (a fairly meaty sauce works best in my opinion).
4. Cook spaghetti noodles according to package directions. Drain and return to cooking pot. Add cottage cheese or ricotta. Stir and set aside.
5. Spray 3 quart casserole dish with cooking spray. Spread reserved spaghetti sauce on the bottom of the casserole.
6. Spread a layer of meat sauce about 3/4 inch thick. Sprinkle evenly with cheeses. Top with a 3/4 layer of noodles.
7. Repeat layering procedure 3-4 times, ending with meat sauce topped with cheeses.
8. Bake uncovered at 350 for 45 minutes to one hour or until done to your taste.
9. This dish can be frozen before baking. To cook from a frozen state, cover and bake for about 50 minutes, then uncover and continue baking for another 30 minutes or until done to your taste.

ground beef, onion, mushrooms, bell peppers, garlic, italian seasoning, ricotta cheese, italian cheese, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/spaghetti-casserole-1260666 (may not work)