Eight-Layer Casserole

Oh, the Eight-Layer Casserole – it is like the Midwest in a dish! This hearty and comforting bake is best for these instances when you are craving some thing heat and enormous besides spending the entire night in the kitchen. It usually takes me again to these huge household gatherings the place a casserole used to be a centerpiece, igniting chatter and pleasure amongst cherished ones. What’s first-rate about it is its versatility; you can prepare it ahead, freeze for later, or have it prepared to pop in the oven after a lengthy day at the office. Trust me, on a chilly evening, this casserole would not simply feed your stomach; it warms your soul!

INGREDIENTS

•  1 pound floor beef
•  1 medium onion, chopped
•  two 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
•  half of teaspoon floor black pepper
•  three cups rotini pasta, uncooked
•  1 cup cottage cheese
•  1 egg, gently beaten
•  four cups shredded mozzarella cheese
•  1 bundle (10 ounces) frozen chopped spinach, thawed and well-drained
•  eight slices of bacon, cooked and crumbled
•  half cup grated Parmesan cheese

INSTRUCTIONS

1. Preheat your oven to 350 levels F (175 levels C).
2. In a giant skillet, brown the floor pork with the onion and garlic. Drain any extra grease.
3. Stir in the tomato sauce, diced tomatoes, tomato paste, water, basil, salt, and pepper. Simmer for about 10 minutes.
4. While the meat sauce is simmering, cook dinner the rotini pasta al dente in accordance to the package deal instructions – you prefer it a bit company on the grounds that it will proceed cooking in the oven.
5. In a small bowl, combine collectively the cottage cheese and the overwhelmed egg.
6. In a greased 9×13 inch baking dish, layer half of the cooked rotini pasta, 1/2 the cottage cheese mixture, 1/2 the meat sauce, and two cups of mozzarella cheese.
7. Repeat the layers, and then pinnacle with the well-drained spinach.
8. Finish with the crumbled bacon and a beneficiant sprinkle of Parmesan cheese.
9. Cover with aluminum foil and bake for forty five minutes. Remove the foil and bake for an extra 15 minutes, or till the cheese is bubbly and beginning to brown.
10. Let it stand for 10 minutes earlier than serving – it is piping hot!

Enjoy.

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