SPAGHETTI CASSEROLE

Method:

In a medium saucepan half full of water and 1 tbsp olive oil and  ½ tsp sea salt, start boiling on a medium heat.

Then add a box of spaghetti and cook for about 8 minutes, not fully cooked. It will cook more in the casserole; drain and set aside top with a drizzle of olive oil and toss, reserve ½ cup starch water from spaghetti for adding to meat sauce.

In a large frying pan, add 1 tbsp olive oil, lean ground beef, ½ tsp sea salt, pepper, onion powder and garlic powder. Fry for a few minutes, then add chopped onion and cook until ground beef is no longer pink. Fold in pasta sauce and starch water, cook for a few minutes more then turn off heat.

In a medium bowl, add eggs and whisk together, then pour over spaghetti, add parmesan cheese and melted butter to spaghetti and continue tossing. 

You will need a large casserole dish or baking pan, 9 x 13 or bigger.

Start layering all ingredients, first add half of the spaghetti, one cup cottage cheese, half of the meat sauce, then top with shredded mozzarella cheese, a pinch of oregano, and a few slices of peppers.

Repeat!

After layered, add sliced tomato and sliced peppers on top, pinch of oregano and parmesan cheese.

Preheat the oven to 350ºF and bake the spaghetti casserole covered with foil wrap for 30 minutes, then uncovered for 30 minutes, longer if needed.

Serve with fresh bread!

Bonita’s Tips: If you use medium ground beef just drain off all oil from meat before adding onions. 

Seasoning the hot water with sea salt and olive oil, helps the spaghetti from sticking together and salts the spaghetti equally. 

2 ounces of spaghetti per serving is the size of a quarter. 

You can also measure between your thumb and index finger for a serving size.