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Title: Lasagna Casserole
Categories: Beef, Vegetables, Pasta, Cheese, Herbs
Yield: 8 servings

1 lb Ground beef
1/4 c Chopped onion
1/2 ts (ea) salt & pepper; divided
1 lb Medium pasta shells; cooked,
- drained
4 c Shredded mozzarella cheese;
- divided
3 c Cottage cheese
2 lg Eggs; lightly beaten
1/3 c Grated Parmesan cheese
2 tb Dried parsley flakes
24 oz Pasta sauce

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

In a large bowl, combine pasta, 3 cups mozzarella
cheese, cottage cheese, eggs, Parmesan cheese, parsley
and the remaining pepper. Transfer to a greased shallow
3 qt. or 13" X 9" baking dish. Top with beef mixture and
spaghetti sauce (dish will be full).

Cover and bake @ 350ºF/175ºC for 45 minutes. Sprinkle
with remaining mozzarella cheese. Bake, uncovered, until
bubbly and cheese is melted, about 15 minutes longer.
Let stand for 10 minutes before serving.

Deb Morrison, Skiatook, Oklahoma

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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