Spazagna
In a medium skillet, over med-high heat cook 1 lb. ground beef with, 3 ribs of celery that have been diced, 1 Tblsp. minced dried onion, salt & pepper & 1 Tblsp. Italian seasoning blend. Continue to cook until meat is no longer pink. Drain fat. Return meat to pan.
Take left over cooked spaghetti noodles and diced into bite size pieces. I had about 3 cups of spaghetti noodles once they diced. Toss noodles in with the meat in the skillet.
Pour in pasta sauce and mix well. You can use as much or as little sauce as you like. I used about 1 1/2 cups of sauce. Cook over med-low heat until heated through.
Once mixture is heated, spoon enough meat mixture into the bottom of a greased casserole dish to cover bottom of dish. Next add a layer of cottage cheese. Next add a layer of Italian blend cheese over over the cottage cheese.
Repeat layers until you end with grated cheese.
Bake at 350* for 40-45 minutes or until bubbly and cheese is melted. Yum, Yum! A new family favorite. Serve with a tossed green salad and some warm garlic bread. Enjoy!
Click HERE for printable recipe
