Lasagna Casserole

Name: Lasagna Casserole
Ingredients: 1 pound ground beef; 1/4 cup chopped onion; 1/2 teaspoon salt; 1/2 teaspoon pepper, divided; 1 pound medium pasta shells, cooked and drained; 4 cups shredded part-skim mozzarella cheese, divided; 3 cups 4% cottage cheese; 2 large eggs, lightly beaten; 1/3 cup grated Parmesan cheese; 2 tablespoons dried parsley flakes; 1 jar (24 ounces) pasta sauce

11 ingredients

4 steps

Ingredients

1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium pasta shells, cooked and drained
4 cups shredded part-skim mozzarella cheese, divided
3 cups 4% cottage cheese
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 jar (24 ounces) pasta sauce

Directions

1

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
2

In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be full).
3

Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
4

Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.