Lasagna Casserole

 

1 pound ground beef

1/4 cup chopped onion

1/2 tsp. salt

1/2 tsp. pepper, divided

1 pound medium pasta shells, cooked and drained

4 cups shredded part-skim mozzarella cheese, divided

3 cups 4% cottage cheese

2 large eggs, lightly beaten

1/3 cup grated Parmesan cheese

2 T. dried parsley flakes

1 jar (24 ounces) pasta sauce

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 tsp. pepper; set aside. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and the remaining pepper. Transfer to a greased shallow 3-qt. or 13×9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before. To Freeze: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.