Immerse yourself in the heartwarming embrace of the Midwest with this Eight-Layer Casserole, a dish that epitomizes comfort food at its best. Perfect for chilly evenings, family gatherings, or whenever you crave something deeply satisfying, this casserole is not just a meal—it’s an experience of warmth and joy. Its versatility means you can make it ahead, freeze it for later, or bake it fresh when you’re ready. Paired with a crisp salad, steamed vegetables, or crusty bread, it’s a feast that feeds both the body and soul.
Servings: 8-10
Ingredients:
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups rotini pasta, uncooked
1 cup cottage cheese
1 egg, lightly beaten
4 cups shredded mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and well-drained
8 slices of bacon, cooked and crumbled
1/2 cup grated Parmesan cheese
Directions:
Preheat Oven: Set to 350°F (175°C).
Brown Beef: In a skillet, cook ground beef with onion and garlic until browned. Drain excess grease.
Prepare Sauce: Add tomato sauce, diced tomatoes, tomato paste, water, basil, salt, and pepper to the beef. Simmer for 10 minutes.
Cook Pasta: Boil rotini until al dente. Drain and set aside.
Cottage Cheese Mixture: Combine cottage cheese with the beaten egg in a bowl.
Assemble Casserole: In a greased 9×13 inch baking dish, layer as follows:
Half the rotini
Half the cottage cheese mixture
Half the meat sauce
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