Sicilian Spaghetti Bake

• 1/2 box Barilla spaghetti
• 1 can (14 1/2 ounce) diced tomatoes
• 1 1/2 can (6 ounce) tomato paste
• 1 tbsp the following...sugar, basil, oregano, thyme, marjoram, rosemary
• 2 1/2 lbs salt
• 1 lb ground Italian sausage
• 2 tbsp minced garlic
• 1/2 tbsp cracked black pepper
• 1/2 tbsp cracked sea salt
• 3 cup Cottage Cheese
• 1 cup Ricotta Cheese
• 2 eggs
• 5 cup freshly grated mozzarella
• 1 tsp Extra Virgin Olive Oil (EVOO)
• 1 tbsp fresh parsley

1. In a pot add diced tomatoes, tomato paste, all spices above to a boil.
2. Reduce to low simmer stirring with wooden spoon occasionally for at least one hour.
3. (metal spoon will ruin the acidity of tomatoes).
4. Brown ground Italian sausage and drain.
5. Pat dry sausage w paper towels.
6. Add to tomato gravy.
7. (our family calls sauce gravy!)
8. Boil spaghetti to "AL DENTE" (Italian for almost done) 6-7 minutes.
9. Then drain.
10. In a bowl whisk Eggs, Ricotta, and Cottage Cheese.
11. Pre heat oven to 350F.
12. In a large baking pie dish lightly oil bottom and sides.
13. I use EVOO, any cooking spray will do.
14. Add spaghetti to bottom of pie dish.
15. Pat down evenly.
16. Spoon eggs, Ricotta, and Cottage Cheese mixture evenly on pasta.
17. Spoon Grandma's 'gravy' over mixture evenly.
18. Spread mozzarella evenly over top.
19. Bake on center rack for 25 minutes.
20. Garnish with fresh parsley.

barilla spaghetti, tomatoes, tomato paste, sugar, salt, ground italian sausage, garlic, black pepper, salt, cottage cheese, ricotta cheese, eggs, freshly grated mozzarella, olive oil, parsley

Taken from cookpad.com/us/recipes/360909-sicilian-spaghetti-bake (may not work)