Lasagna Casserole

Remember... my photos are of the real deal in my kitchen -
they are certainly NOT 'art'.  Sorry for the mess!!

Lasagna Casserole
1 pound ground beef
¼ cup chopped onion
½ tsp. salt
½ tsp. pepper
8 oz. medium pasta shells, cooked and drained  (I used rigatoni this time)
2 cups shredded mozzarella (or Italian blend) cheese, divided
2 cups cottage cheese
1 egg, lightly beaten
⅓ cup shredded Parmesan
1 Tbsp. parsley flakes
1 tsp. Italian seasoning
1 jar meatless pasta sauce

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Sprinkle with salt and pepper; set aside.

In large bowl, combine the cooked pasta, 1 cup mozzarella cheese, cottage cheese, egg, Parmesan cheese, and seasonings.  Transfer to a greased baking dish (about 2 quart size).  Top with beef mixture and then spaghetti sauce.

Cover and bake for 45 minutes at 350 degrees.  Sprinkle with remaining mozzarella cheese.  Bake, uncovered, for 15 minutes longer or until casserole is bubbly and cheese is melted.  Let stand for 10 minutes before serving.

Note - I will use a shallow baking dish next time.  Same overall size, but a shallower dish.

You can freeze this casserole.  Go ahead and sprinkle the final cheese on top then cover and freeze.  To use, partially thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 degrees.  Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 degrees.