This recipe makes enough for 6 people. I was skeptical because this was made in an 8x8 pan, but it was enough for 6 servings. We ate this for dinner and lunch the next day. I froze the last two pieces and we ate them on another night. It tasted great every time!
- 7 oz spaghetti
- 1 egg
- 1/2 cup grated parmesan cheese (green can)
- 1 cup non-fat cottage cheese
- 1 lb sausage
- 2 Tbsp dried minced onion flakes
- 1 garlic clove, minced
- 1 (14.5 oz) crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp sugar
- 1 tsp dried oregano
- 1/2 cup shredded mozzarella cheese
Preheat oven to 350. Lightly spray an 8x8 pan with cooking spray.
Cook spaghetti according to package directions. Drain. Toss spaghetti with egg and parmesan cheese. Place in 8x8 pan. Spread cottage cheese over spaghetti mixture.
Cook sausage, onion and garlic until sausage crumbles and is no longer pink. Drain. Add sausage back to skillet and stir in tomatoes, tomato paste, sugar and oregano. Cook until thoroughly heated. Spread over cottage cheese mixture. Top with mozzarella cheese.
Bake for 25-30 minutes.
CONNECT WITH PLAIN CHICKEN