Ingredients
12 ounces uncooked spaghetti1-1/2 pounds lean ground beef (90% lean)1 large onion, chopped2 garlic cloves, minced2 cans (15 ounces each) Italian tomato sauce3 tablespoons minced fresh parsley1 tablespoon dried oregano4 cups 1% cottage cheese2-1/2 cups shredded part-skim mozzarella cheese, divided1/2 cup grated Parmesan cheese, divided
Preparation
Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce, parsley and oregano; heat through.
In a large bowl, combine the cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Drain the spaghetti.
Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with half of the spaghetti, cheese mixture and remaining meat sauce. Repeat layers (dish will be full).
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.
