Spaghetti Casserole… One of my go-to meals

So if you’ve been to my house for dinner, you may have had my spaghetti casserole. I make it monthly, I’d say, to give us a change from the typical chicken/fish, veggies & rice/quinoa staples. I have found that it keeps well in the fridge for a quick-grab meal with just a scoop and a zap in the microwave and some veggies on the side.  It’s not the absolute cleanest recipe but it’s not bad in terms of macros. 

Ingredients:

1 box whole wheat or brown-rice based gluten-free pasta

1-1.5lb lean ground turkey (depending on how much protein you want)

1 jar spaghetti sauce

16oz low fat cottage cheese

2 eggs

1 cup grated Parmesan cheese

1/2 stick of butter or substitute 

1 cup shredded low fat mozzarella cheese
Grease a 13×9 pan (I use one that has a plastic lid for perfect storage in the fridge)

Preheat oven to 325. Brown turkey on the stovetop while boiling the pasta. 

Drain pasta and mix in large bowl with the butter, eggs, and Parmesan cheese. Press mixture into pan. 

Spread cottage cheese over pasta, then spaghetti sauce, then meat. Sprinkle with shredded cheese and bake for an hour. 

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