Shelly's Recipe

LAYERED PASTA BAKE

Category: Pasta - Baked

8 oz penne, cooked al dente, drained
1 tbsp olive oil
1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup dry red wine
1 (15 oz) jar spaghetti sauce with mushrooms
1 cup beef broth
1 (6 oz) can tomato paste
1 tsp salt
1/2 tsp pepper, divided
1 (16 oz) container small curd cottage cheese
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
2 eggs
1/3 cup Italian seasoned breadcrumbs

Toss cooked pasta with oil; spoon into a lightly greased 13x9 inch baking dish; set aside.

In a skillet over med-high heat, cook the beef, onion, and garlic for 5-6 minutes or until beef is browned, stirring to crumble beef; drain and return to skillet. Add wine, spaghetti sauce, and next 3 ingredients to skillet; bring to a boil. Decrease heat and simmer 10 minutes; stir in 1/4 tsp pepper.

In a bowl, combine cottage cheese, 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, remaining 1/4 tsp pepper, and eggs; spoon mixture over the pasta. Spread beef mixture over the top. Sprinkle with remaining parmesan and mozzarella; top with bread crumbs. Bake, uncovered, at 350 for 30 minutes or until bubbly. Serves 6-8