Million-dollar Spaghetti Casserole
Whether you serve it at a potluck or for dinner tonight, this cheesy, meaty spaghetti casserole will have everyone asking for seconds!
1 4 eggslb. uncooked spaghetti 1/4 cup fresh parsley, chopped 1/2 cup grated Parmesan cheese 1/2 cup butter, cut into chunks 1 cont. (8 oz.) cottage cheese 1 pkg. (8 oz.) cream cheese, softened 1 lb. ground beef 1 jar (25.5 oz.) tomato basil pasta sauce, such as Muir Glen™ organic 1/4 cup heavy cream 8 oz. mozzarella cheese, shredded or sliced Fresh basil leaves, optional
Preheat oven to 350°F. Lightly grease 13"x9" (3-qt.) baking dish. Cook spaghetti to al dente as directed on package.
Meanwhile, in medium bowl, beat eggs, parsley and Parmesan with whisk. Drain spaghetti; return to hot pot. Add butter and egg mixture to spaghetti and quickly toss until evenly coated and eggs have formed a sauce. Add mixture to baking dish. Add cottage cheese and cream cheese to same pot; mix until combined. Pour cheese mixture over spaghetti mixture, spreading in an even layer.
Heat 10" skillet (or use same pot) over medium heat and brown beef, 5-8 minutes; drain. Remove from heat; stir in pasta sauce and heavy cream. Spread mixture over cheese layer, then sprinkle with mozzarella cheese. Place baking dish on large rimmed baking sheet. Bake 30- 45 minutes or until cheese is melted and lightly browned. Cool 5 minutes before serving. Garnish with basil. Servings: 8. Cals.: 810. Protein: 38 g. Fat: 46 g. (23 g. saturated). Trans fat: 2 g. Chol.: 230 mg. Carbs.: 60 g. Sodium: 1,010 mg. Fiber: 4 g. Sugar: 7 g. Kitchen time: 20 minutes. Total time: 1 hour, 10 minutes.