Tasty Tuesday - Italian Casserole

When I don't want spaghetti, I make this casserole.  It's a spin off of lasagna, which Mr. B isn't so fond of.  He does, however, like this and he especially likes that there are always lots of leftovers, which he thinks taste better than the first night.

Italian Casserole - Hot and bubbly from the oven.

Italian Casserole

Preheat oven to 350 degrees.  Lightly oil your casserole dish with olive oil.

Bring a pot of water to boil for your pasta.  I used shells, use rotini, macaroni, whatever you have.   One box of pasta will be more than enough.

While the water is boiling and the pasta is cooking, make your sauce:

In a pan combine:

1 lb ground beef
1 onion chopped
1/2 green pepper chopped
4 cloves of garlic chopped

Drain the fat off

Add and simmer:

1 - 24 ounce jar of spaghetti/tomato sauce or 3 cups of your homemade spaghetti sauce
1 tspn oregano
1 tspn basil
1/2 tspn thyme
1/2 tspn lightly crushed fennel seeds ( just lightly broken so they'll release their flavor)

Sauce and Pasta Simmering

Drain your pasta and put it in the casserole.

Pour the sauce over the top, along with:

1 cup small curd cottage cheese

Stir together lightly until pasta is coated and cottage cheese is well distributed.

Top with:

2 cups (approx) grated mozarella cheese
1 tbspn finely chopped parsley

Bake for 30 minutes until cheese is bubbly and golden brown.

Serve and enjoy!