Categories: Casserole, Ground Beef, Main Dish

Ingredients

• 8 ounces penne
• 1 tablespoon olive oil
• 1 lb ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 cup dry red wine
• 1 (15 ounce) jar pasta sauce with mushrooms (aka spaghetti sauce with mushrooms)
• 1 cup beef broth
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1 (16 ounce) container small curd cottage cheese
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 eggs
• 1/3 cup Italian seasoned breadcrumbs

Directions

1. Cook pasta in boiling salted water according to package directions; drain.

2. Toss pasta with oil; spoon into a lightly greased 13×9 inch baking dish; set aside.

3. In a skillet over med-high heat, cook the beef, onion, and garlic for 5-6 minutes or until beef is browned, stirring to crumble beef; drain and return to skillet.

4. Add wine, spaghetti sauce, and next 3 ingredients to skillet; bring to a boil.

5. Decrease heat and simmer 10 minutes; stir in ¼ teaspoon pepper.

6. In a bowl, combine cottage cheese, ½ cup parmesan cheese, ½ cup mozzarella cheese, remaining ¼ teaspoon pepper, and eggs; spoon mixture over the pasta.

7. Spread beef mixture over the top.

8. Sprinkle with remaining ½ cup parmesan and ½ cup mozzarella; top with bread crumbs.

9. Bake, uncovered, at 350° for 30 minutes or until bubbly.

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