Cousin Monica is having a baby shower today and serving baked spaghetti. This one is quick and easy hope I’m not posting to late.  I recommend a bright green salad and garlic bread sticks; you’re ready.  Love you Cousin.

This recipe serves approximately six people.  Multiply to accommodate your guest list or call me at  I’ll walk you through.

INGREDIENTS:   1/2 pound lean ground beef, 1/2 pound bulk Italian sausage, 2 minced garlic cloves, 2 tablespoons Italian seasoning,  1/2 teaspoon seasoning salt, 1 (14oz.) can spaghetti sauce, 1 (12 oz.) can cream of mushroom soup, 1 small yellow onion, chopped, 2 stalks celery, chopped, 1/4 small bell pepper, chopped, 1 (16 oz.) package uncooked thin spaghetti,  2 large eggs, 3 cups grated mozzarella cheese, 5 tablespoons butter,  2 cups cottage cheese, 1/3 cup grated Parmesan cheese.

Cook the spaghetti according to the directions on the package.  Drain and set aside.  In a large heavy skillet cook the ground beef and sausage until the meat is no longer pink. Drain the grease off the meat.  Add the spaghetti sauce, soup, vegetables, and dry seasonings.Stir together, remove from the stove.  In a bowl add the eggs, Parmesan cheese, and butter.  Stir together, when well blended add the drained spaghetti and toss until the spaghetti is coated. Spray a large 13 x 9-inch pan.  Put half of the spaghetti mixture in the pan, top with cottage cheese and mozzarella.  Repeat this layering. Spray a sheet of aluminum foil cover the pan.  The reason you spray the foil is to make sure the cheese does not stick to the foil.  Bake at 350 degrees for 40-45 minutes.  Uncover and bake another 15 minutes or until the cheese is bubbly and melted.

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