Healthy Crock-Pot Creations 365.
August 13, 2016.
Recipe # 225.

                                                            Spaghetti/Baked Spaghetti

Although I have made Spaghetti Sauce in the Crock-Pot a lot of times before; this time we actually fixed it on the stove; Thursday. Today I will be fixing Baked Spaghetti, in the oven. Still good, but it wasn't ready when we got home Thursday and we ate later than I like to. Anyway you can make the Sauce in the Crock-Pot and fix this in the next day or two.

1 Pound Lean Ground Beef.
1 Small Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Large Jar Spaghetti Sauce of your choice.
Small amount of Water to rinse out the jar.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
1 Pound Spaghetti.
2 Eggs; beaten.
1/3 Cups Parmesan Cheese.
2 Tablespoons melted Butter.
2 Cups Small curd Cottage Cheese.
4 Cups Shredded Mozzarella Cheese.

Season and brown the Ground Beef, Onion and Garlic in a skillet.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Add in all of the other ingredients, except the Spaghetti, Eggs, Milk, Cottage Cheese and Mozzarella Cheese.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with cooked Spaghetti for the first day.

For Baked Spaghetti:
Preheat the oven to 350 degrees.
Mix the Eggs, Melted Butter and Parmesan Cheese and Cottage cheese together with the leftover Spaghetti and Sauce.
Put a layer of the Spaghetti mixture in the bottom of the Casserole dish,
Sprinkle half of the Mozzarella Cheese on top of this.
Layer the rest of the Spaghetti mixture on top of this.
Bake uncovered for 30 minutes.
Sprinkle the rest of the Mozzarella Cheese on top.
Bake an additional 5 minutes.