Baked Spaghetti

This recipe may not sound that great, but we REALLY love it at our house.  It is a thick, cheesy caserole - kind of an alternative to lasagna.  It is pretty easy to throw together and then  you can freeze it or put it in your fridge for later.  It makes a ton of food, good for leftovers or for sharing with neighbors.

Ingredients

• 1 (16 ounce) package spaghetti or angel hair pasta (you can really sub any type of pasta here)
• 1 pound ground beef (sometimes I leave this out if I don't have it)
• 1 medium onion, chopped
• 1 (26 ounce) jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage 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.