Baked Spaghetti 64 Recipe

  • 1 1/2 pounds lean ground beef or ground chuck
  • salt & pepper to taste
  • 1 onion, chopped (small)
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 tablespoons dried parsley
  • 1 jar 2-3 cup of your favorite spaghetti sauce (large jar)
  • 1 can diced tomatoes (14 ounce can)
  • 8 ounces uncooked angel hair pasta
  • 2 cups shredded Mozzarella Cheese
  • 1 cup cottage cheese
  • 1/2 cup grated Parmesan cheese
In a large stock pot over medium-high heat, crumble and brown ground beef adding a little salt and pepper to taste. Drain off excess fat. Add onion, garlic, red pepper flakes, basil, oregano, thyme and cook until tender 5-7 minutes. Next add 2-3 cups spaghetti sauce and diced tomatoes. Bring to boil and simmer 10-15 minutes. Add 1/4 cup chopped fresh parsley, stir and remove from heat.

Cook spaghetti according to package directions. Drain and rinse. In a 9 x 13 inch baking pan, ladle a layer of meat sauce, then add a layer of pasta, about 1/2 cup shredded mozzarella and 1/2 cup cottage cheese. Repeat layers finishing with mozzarella cheese on top. Sprinkle 1/4 cup Parmesan over top. Cover with foil and bake at 350-degrees for 30 minutes. Remove foil and continue baking 10-15 minutes. Sprinkle with remaining Parmesan cheese and remaining chopped fresh parsley. Let settle about 5 minutes and cut into slices and serve hot with fresh green salad and garlic bread.

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