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Beef, Spaghetti Bake Recipe

   
 

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     Beef, Spaghetti Bake

Category   Entrees - Maindishes
Sub Category   Gluten-Free

Ingredients
32 - 40 oz meatless spaghetti sauce
1 lb spaghetti noodles, Barilla GF works great
1 lb ground beef
1 diced onion
2 eggs
2 cups small curd cottage cheese
4 cups shredded mozzerela
1/3 cup grated parmesan cheese
5 Tbs melted butter
 
1/2 tsp seasoned salt such as Natures Season or Lawrys

Instructions
Preheat oven to 350 OR recipe can be prepared the day before and cooked the next day. If cooking the second day, increase cooking time because you're starting with a cold casserole.
Prepare spaghetti noodles, about 12 minutes until slightly firm to the bite.
Brown ground beef with onions until color changes, about 7 minutes. Drain, add spaghetti sauce and seasoned salt.
Whisk eggs, parmesan cheese and butter in a large bowl. Mix in spaghetti noodles and toss to coat. Place half the mixture in a large baking pan, layer with half the cottage cheese and half the mozzerela and half the sauce. Do not stir, you want the noodles to form a sturdy base layer. Repeat second layer. Cover with aluminum foil. DO NOT OVER FILL BAKING DISH, THIS WILL BUBBLE OVER. Bake covered for 60 minutes, remove foil, bake additional 20-40 minutes until bubbly. All ingredients are fully cooked when it goes in the oven but its nice to have it very hot through the center. Makes great leftovers too.
Serving Suggestions
Tip - although it looks pretty to put the cheese on as the top layer, it tends to stick to the foil. Use sauce for the top layer instead.


Originally Submitted
8/30/2016





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