BAKED PASTA PUTTANESCA,

This is a fancied-up version of my grandchildren’s favorite baked spaghetti. It feels like such a special dinner, and it’s so cozy for winter. —Louise Miller, Westminster, MD

Prep: 25 min. • Bake: 1 hour + standing • Makes: 10 servings

1 pkg. (16 oz.) spaghetti

1 lb. ground beef

1 medium onion, chopped

1 Tbsp. minced garlic

1 jar (24 oz.) pasta sauce

1 cup ripe olives, chopped 3

Tbsp. capers, drained

1/2 tsp. red pepper flakes

1/2 tsp. seasoned salt

3 anchovy fillets, minced, optional

2 large eggs

1/3 cup grated Parmesan cheese

5 Tbsp. butter, melted

2 cups 4% cottage cheese

4 cups shredded part-skim mozzarella cheese Chopped fresh basil, optional

1. Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking beef into crumbles; drain. Stir in pasta sauce, olives, capers, pepper flakes, seasoned salt and, if desired, anchovies; set aside.

2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.

3. Place half the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet.

4. Cover and bake for 40 minutes. Uncover; bake until the cheese is melted, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

11/4 CUPS 526 cal., 24g fat (13g sat. fat), 127mg chol., 881mg sod., 45g carb. (9g sugars, 3g fiber), 31g pro.

So easy to adapt to your family’s taste! Are you anti-anchovy? Nix ’em! Can’t find capers? Cut ’em out.