I don't know why but I absolutely LOVE winter.
The cold crisp air and leaves changing and later snow makes me feel so alive.
And it's a great time for baking hearty meals without worrying about over heating the house.
If you like both spaggetti and lasagna this recipe will be sure to please.
Made it for my family of 6 and it was a huge hit.
This recipe fed our 6 for dinner with leftovers for lunch the next day.
For those with smaller families make the full batch and freeze half for another night.
Hoping the other sisters will post some hearty winter meals recipes http://www.tasteofhome.com/recipes/Baked-Spaghetti-4
1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) meatless spaghetti sauce
1/2 teaspoon seasoned salt
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) part-skim shredded mozzarella cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13-in. x 9-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.
Nutrition Facts: 1-1/4 cups equals 526 calories, 24 g fat (13 g saturated fat), 127 mg cholesterol, 881 mg sodium, 45 g carbohydrate, 3 g fiber, 31 g protein.