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Like many households with kids, we eat a fair amount of pasta. Even though it’s not always imaginative, it’s easy to get spaghetti on the table after a long day at work.
Baked spaghetti (sometimes called “spaghetti pie”) is a change of pace. It’s easy to make a big pan to last a couple of days. It’s been particularly handy to have around this week as we rush around before exams and the holidays:
1 (16 ounce) package spaghetti
1 pound ground beef
1 medium onion, chopped
2 (26 ounce) jars of spaghetti sauce
1/2 teaspoon seasoned salt
1/3 cup grated Parmesan cheese
5 tablespoons melted butter
2 cups small curd cottage cheese (or ricotta, I sometimes mix both)
4 cups shredded mozzarella cheese
Cook spaghetti according to package directions. Meanwhile, cook beef and onion over medium heat until the meat is done; drain.
Make sure Santa Claus approves:
Stir in the spaghetti sauce 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 of the spaghetti in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage or ricotta cheese, meat sauce and mozzarella cheese. Repeat layers.
Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Ignore the fact that someone came along and cranked up the oven too high for some reason and the top got a little too dark, but it was still tasty!
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