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Lasagna Casserole

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  • 1 lb ground beef
  • 1/4 cup chopped onion
  • 1/2 tsp. salt
  • 1/2 tsp. garlic salt
  • 1/2 tsp. pepper, divided
  • 1 lb mini shell pasta, cooked and drained
  • 1 carton (24-oz) cottage cheese
  • 4 cups shredded mozzarella cheese (or colby jack)
  • 2 eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp. dried parsley flakes
  • 1 jar (26 oz) spaghetti sauce (I like Prego)
  • Additional grated Parmesan cheese


  1. Cook pasta according to package directions.
  2. While pasta is cooking, in medium skillet, cook ground beef and onion.  Drain and stir in salt, garlic salt and 1/4 tsp. of the pepper.  Set aside.
  3. In a large bowl combine cooked pasta, 3 cups of the shredded cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Stir gently until well mixed.  Pour into a greased 9×13 pan.  Top with meat mixture and then spread spaghetti sauce on top.  Sprinkle with additional Parmesan cheese and then the remaining shredded cheese.
  4. Bake at 350° uncovered for 15 minutes or until cheese is melted and bubbly.


I’ve made this with medium-size shell pasta and the mini-size and I would definitely recommend the mini. The bigger shells seem to soak up too much of the moisture making this casserole a little on the dry side.  If you can find the mini shells, absolutely use them.  Barilla makes a mini shell pasta that I absolutely love.

  • Category: Main Dishes