Eight-Layer Casserole
A hearty, flavor-packed casserole layered with pasta, meat sauce, cheese, spinach, and crispy bacon.
Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 15 ounce can tomato sauce
- 14.5 ounce can diced tomatoes with juice
- 6 ounce can tomato paste
- 1 cup water
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups uncooked rotini pasta
- 1 cup cottage cheese
- 1 large egg, beaten
- 4 cups shredded mozzarella cheese
- 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 8 slices bacon, cooked until crisp and crumbled
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef with the chopped onion and minced garlic. Drain excess fat.
- Add tomato sauce, diced tomatoes, tomato paste, water, basil, salt, and pepper to the skillet. Simmer for 10 minutes.
- Boil the rotini pasta in salted water until al dente. Drain and set aside.
- In a small bowl, mix the cottage cheese with the beaten egg.
- Grease a 9x13-inch baking dish. Layer half of the pasta, half of the cottage cheese mixture, half of the meat sauce, and half of the mozzarella cheese. Repeat layers.
- Top with the spinach, crumbled bacon, and grated Parmesan.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.
- Allow casserole to cool for 10 minutes before serving.
Notes
For best results, use freshly grated Parmesan and allow the casserole to rest before serving. Leftovers can be refrigerated and enjoyed for up to 3 days.
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