Baked Spaghetti 64 Recipe

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.