Eight-Layer Casserole
Ingredients:
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups rotini pasta, uncooked
1 cup cottage cheese
1 egg, lightly beaten
4 cups shredded mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and well-drained
8 slices of bacon, cooked and crumbled
1/2 cup grated Parmesan cheese
Directions:
-Set to 350°F (175°C).
-In a skillet, cook ground beef with onion and garlic until browned. Drain excess grease.
-Add tomato sauce, diced tomatoes, tomato paste, water, basil, salt, and pepper to the beef. Simmer for 10 minutes.
-Boil rotini until al dente. Drain and set aside.
-Combine cottage cheese with the beaten egg in a bowl.
-In a greased 9×13 inch baking dish, layer as follows:
Half the rotini
Half the cottage cheese mixture
Half the meat sauce
Two cups mozzarella cheese
Repeat layers.
-Add drained spinach, then bacon, and finish with Parmesan cheese.
-Cover with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes until cheese bubbles and browns.
-Let stand for 10 minutes before serving.
Variations & Tips:
Substitutions: Ground turkey or a plant-based meat alternative can replace beef for a lighter or vegetarian version.
Add-Ins: Incorporate leftover roasted vegetables or a teaspoon of smoked paprika into the meat sauce for added depth.
Make-Ahead: Assemble the casserole ahead of time and refrigerate or freeze. Adjust bake time if cooking from frozen.
Smoky Twist: A teaspoon of smoked paprika in the meat sauce adds a deliciously smoky flavor.
This Eight-Layer Casserole is more than just food; it’s a hug in a dish, promising comfort, flavor, and a bounty of memories with every bite. Whether it’s a weeknight dinner, a special occasion, or meal prep for the week, this casserole is sure to become a cherished recipe in your home.
