Ingredients
1 package (16 ounces) spaghetti1 pound ground beef1 medium onion, chopped1 tablespoon minced garlic1 jar (24 ounces) pasta sauce1 cup pitted ripe olives3 tablespoons capers, drained3 anchovy fillets, minced1/2 to 3/4 teaspoon crushed red pepper flakes1/2 teaspoon seasoned salt2 large eggs1/3 cup grated Parmesan cheese5 tablespoons butter, melted2 cups 4% cottage cheese4 cups shredded part-skim mozzarella cheeseOptional: Minced fresh basil, sliced olives and capers
Preparation
Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes 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 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet.
Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.
