From: Christina Blessinger
Original Recipe: Wilma Vine
1 lb. ground beef
½ c. onions (chopped)
dash minced garlic
½ tsp salt
1 ¾ c. spaghetti sauce (I use Classico Tomato & Basil)
6 oz. rotini pasta (cooked, and drained)
1 c. cottage cheese
2 c. shredded mozzarella cheese (divided)
Brown beef, onion, garlic, and salt. Drain grease. Add ¾ c. spaghetti sauce to the beef (reserve 1 c. of sauce and set aside). Stir noodles into the sauce mixture. Place ½ noodle mixture in a greased casserole dish. Cover with cottage cheese and 1 cup mozzarella. Add remaining noodle mixture. Top with reserved sauce and remaining mozzarella cheese.
Cover with foil and bake 350 degrees for 20-25 minutes. Remove the foil and bake an additional 5 minutes.
To reheat: Thaw in fridge overnight, and bake (covered) for 30 minutes. Remove foil, and bake an additional 5 minutes. This can also be transferred to a microwaveable casserole dish, and microwaved until heated through.
Note: I add an extra cup of cheese to the top of the casserole before baking.