Jan 012004
 
Share This Recipe

If you don’t want to tie up your dishes you can also line your pan with sprayed heavy-duty plastic wrap. Assemble the casserole and open freeze. Pop the block out of the pan and finish wrapping in plastic wrap.
Put into freezer bag, label and freeze. To serve, unwrap frozen block and put back into casserole dish to thaw in refrigerator. Bake following directions above.
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6

Servings

8

16

24

32

40

48

Ingredients
Spaghetti, cooked and broken into 2-inch pieces

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Egg, beaten

1

2

3

4

5

6

Grated Parmesan cheese

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.

Butter or margarine, melted

2 T.

4 T.

6 T.

8 T.

10 T.

12 T.

Tomato paste

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Water

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Dried oregano

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Garlic powder

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.

Sugar

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Lowfat cottage cheese

24 oz.

48 oz.

72 oz.

96 oz.

120 oz.

144 oz.

Cooked ground beef

3-3/4 C.

7-1/2 C.

11-1/4 C.

15 C.

18-3/4 C.

22-1/2 C.

Shredded mozzarella cheese

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Assembly Directions:
Cook spaghetti till slightly underdone. Drain and place in 9×13 inch pan or two 8-inch pie dishes. Add melted butter/margarine, egg and Parmesan cheese. Add salt and pepper to taste. Mix thoroughly and then spread evenly in bottom of pan or dishes. Layer cottage cheese on top of spaghetti.

Combine tomato paste, water, oregano, garlic powder, and sugar in bowl. Add cooked ground beef. Layer tomato and beef mixture onto cottage cheese. Top with shredded mozzarella cheese.

Freezing and Cooking Directions:
To freeze: Wrap casserole in freezer paper or put pan into 2-gallon freezer bag. Label and freeze.
To serve: Thaw casserole dish. Bake covered at 350 degrees for 35-40 minutes.
Frozen casserole may be baked for 55-60 minutes at 350 degrees.

Nutritional Info:
Per Serving: 608 Calories; 28g Fat (41.5% calories from fat); 43g Protein; 45g Carbohydrate; 3g Dietary Fiber; 119mg Cholesterol; 965mg Sodium.
Exchanges: 2 Grain (Starch); 5 Lean Meat; 1-1/2 Vegetable; 3 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Sorry, the comment form is closed at this time.