1 package Spaghetti (16 oz)
1 pound Ground Beef
1 medium Onion, chopped
1 jar Meatless Spaghetti Sauce (26 oz)
1/2 TSP Seasoned Salt
2 Eggs
1/3 cup Parmesan Cheese, grated
5 TBSP Butter, melted
2 cups Small Curd Cottage Cheese (16 oz)
4 cups Shredded Mozzarella Cheese


Cook spaghetti according to package. In a skillet, cook beef and onion until beef is cooked through and drain. Stir in spaghetti sauce, cottage cheese and seasoned salt. Set aside. Preheat oven to 350 degrees.

In a large bowl, whisk eggs, parmesan cheese and butter. Drain spaghetti, return to pot. Add egg mixture and toss to coat.

Place half of the spaghetti in a greased 13X9 baking dish. Top with half of the sauce mixture, and half of the mozzarella cheese. Repeat layers.

Cover with foil and bake at 350 degrees for 40 minutes. Uncover, bake an additional 20-25 minutes until cheese is melted.



We aren’t much of onion people in my family. If you do not want to chop the onion, you can still cut it in half and sautee while browning the meat.

This is great for a larger family. My husband and I eat on these left overs for almost a week! It will feed a family of four to six just perfectly.