Layered Italian Casserole

• 12 ounces uncooked spaghetti
• 1-1/2 pounds lean ground beef (90% lean)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cans (15 ounces each) Italian tomato sauce
• 3 tablespoons minced fresh parsley
• 1 tablespoon dried oregano
• 4 cups 1% cottage cheese
• 2-1/2 cups shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided

1. Cook spaghetti according to package directions. Meanwhile, in a
2. over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce, parsley and oregano; heat through.
3. In a large bowl, combine the cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Drain the spaghetti.
4. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with half of the spaghetti, cheese mixture and remaining meat sauce. Repeat layers (dish will be full).
5. Cover and bake at 350u0b0 for 45 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.

spaghetti, lean ground beef, onion, garlic, tomato sauce, fresh parsley, oregano, cottage cheese, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/layered-italian-casserole/ (may not work)