Baked Spaghetti

1 (16 oz) pkg spaghetti
1 lb ground beef
1 (26 oz) jar meatless spaghetti sauce
½ tsp seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
tbsp butter, melted
2 cups (16 oz) small-curd cottage cheese
4 cups (16 oz) shredded part-skim mozzarella cheese

Cook spaghetti. Meanwhile, in a large skillet, cook beef & onion over medium heat until meat is no longer pink, drain. Stir in the spaghetti sauce & seasoned salt; set aside.

In a large bowl, whisk the eggs, Parmesan cheese, & butter. Drain spaghetti & add to egg mixture. Toss to coat.

Place half of the spaghetti mixture in a greased 13" x 9" x 2' baking dish. Top with half of the cottage cheese, meat sauce, and mozzarella. Repeat layers. Cover & bake at 350 degrees for 40 minutes. Uncover & bake 20 - 25 minutes longer or until cheese is melted.

Yield: 8 - 10 servings.

Note: Can put into 2 - 8" pans & freeze one for later use.