Baked Spaghetti

• 1 pkg. spaghetti (16 oz.) – use about 3/4 of the pkg.
• 1 1/2 pounds ground beef
• 1/2 onion, chopped
• 1 carrot, small dice
• 1 jar spaghetti sauce – I use Trader Joe’s Basil Marinara
• 1-2 T. tomato paste
• 2 tsp. sugar
• seasonings – Italian herbs (Penzey’s Sandwich Sprinkle, for ex.), basil, garlic
• 2 eggs
• 1/3 cup (or more) grated Parmesan
• 5 T. melted butter
• 2 cups cottage cheese
• 3-4 cups (or less) shredded cheese – I used sharp white cheddar; mozzarella would do

Preheat oven to 375 degrees. Lightly grease a 9×13 baking dish.

Cook spaghetti in boiling water until al dente, about 12 minutes, then drain. (I broke the noodles in thirds.)

Cook onion and carrot in a bit of oil. Add the ground beef and cook. Drain excess oil if needed, then add spaghetti sauce, tomato paste, sugar. Add seasonings and S&P to taste.

In a large bowl, whisk eggs, parmesan, and butter. Add spaghetti and toss to coat.

In baking dish, make layers:
1/2 of spaghetti mixture
1/2 of cottage cheese – not too much – just dollops across
shredded cheese – not too much, just a fairly thin scattering
1/2 of meat sauce
Repeat, then sprinkle more parmesan on top.

Bake for 30-40 minutes.

Adapted from a recipe at allrecipes.com. Inspired by memories of Mother’s simple but tasty spaghetti requested for birthday dinners.