Spaghetti Pie

This is an easy casserole to make ahead of time, keeping it chilled in the fridge up to 3 days before baking, or freezing it for up to 3 months. I adore anything that makes my life easier and is a hit with the kids, which this one does admirably.

Spaghetti Pie

1 (16 oz.) pkg. spaghetti, broken into 3 inch pieces
3 TBSP. butter
1/2 cup grated Parmesan cheese
3 eggs (well beaten)
1 (24 oz.) tub small curd cottage cheese
3 cups Italian Blend shredded cheese, divided
1 1/2 (32 oz. jars) Prego spaghetti sauce
1 lb. ground beef, browned and drained

In a large pot of boiling water, cook the spaghetti according to package directions. Drain. Stir in the butter and stir until melted. In a small bowl, mix the beaten eggs and Parmesan cheese. Stir into the buttered spaghetti, stirring to mix well, making sure to coat evenly. Grease a 10x14-inch baking dish. Pour the coated spaghetti into the pan and spread it out like a crust to cover the bottom and slightly up the sides. In a medium bowl mix together the cottage cheese and 1 cup of the shredded cheese. Spread evenly over top of the bottom of the spaghetti crust just to the sides. Mix the 1 1/2 jars of pasta sauce with the ground beef and mix well. spread the sauce mixture evenly over top of the cottage cheese layer, spreading it from egde to edge, covering the entire top of the pie.
*To Bake: Bake @ 350* F, uncovered for 45-55 minuntes. Sprinkle the remaining 2 cups of shredded cheese over top for the last 15 minutes of baking. Let sit for 5 minutes before serving.
Makes about 10-12 servings.
*To Freeze: Cover and label the casserole and place the last 2 cups of shredded cheese in a ziploc baggie and attach to the covered casserole and freeze. Thaw in the fridge completely before baking, at least 24 hours. Uncover and bake as directed above.
*To Chill: Cover and chill up to 3 days until ready to serve, storing the remaining 2 cups of shredded cheese in the fridge with it. Remove from the fridge about 45 minutes before baking, then bake as directed above.