"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

LAYERED ITALIAN CASSEROLE - Sharon Combs Gillaspie Recipe

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This recipe for LAYERED ITALIAN CASSEROLE - Sharon Combs Gillaspie, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. Spaghetti, uncooked
1-1/2 lbs. Lean Ground Beef
1 Large Onion, chopped
2 Cloves Garlic,Minced
2 - 15 oz. Italian Tomato Sauce (or 1 large Can Spaghetti Sauce)
3 Tbsp. Fresh Parsley,minced
1 Tbsp. Dried Oregano
12 oz.. Cottage Cheese
15 oz. Ricotta Cheese
1 4 oz.Can Minced Black Olives
2-1/2 c. Part-skim Mozzarella Cheese
shredded, divided
1/2 c. Grated Parmesan Cheese, (divided)

Directions:
Directions:
Cook spaghetti according to package directions. Meanwhile in large nonstick skillet over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce (or spaghetti sauce), parsley and oregano. In a large bowl, combine the cottage cheese, ricotta cheese, 2 C. Mozzarella cheese and 1/4 C. Parmesan Cheese. Mix in minced black olives into cheese mixture. Drain the spaghetti. Spread 1 C. Meat sauce into a 13x9x2 baking dish coated with non-stick cooking spray. Layer with half of the spaghetti, cheese mixture and remaining meat sauce. Repeat layers (dish will be full). Cover and bake at 350 for 45 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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