This is a fancy version of my grandchildren's favorite baked spaghetti. It feels like such a special dinner, and it's so cozy for winter
Ingreadient
- 1 package (16 ounces) spaghetti
- 1 pound ground beef
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 jar (24 ounces) pasta sauce
- 1 cup pitted ripe olives
- 3 tablespoons capers, drained
- 3 anchovy fillets, minced
- 1/2 to 3/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon seasoned salt
- 2 large eggs, room temperature
- 1/3 cup grated Parmesan cheese
- 5 tablespoons butter, melted
- 2 cups 4% cottage cheese
- 4 cups shredded part-skim mozzarella cheese
- Optional: Minced fresh basil, sliced olives and capers
Direction
- 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 meat is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside.
- In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
- Place half the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with 1 cup cottage cheese, half the meat sauce and 2 cups mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet.
- Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.
