This recipe is different from traditional lasagna as it uses shell pasta. I personally think this recipe is much easier than regular lasagna because you don’t have to do all the layers. I don’t know if I would choose it over regular lasagna as far as taste, but its still good and a nice change of pace.
I found the recipe in an old Quick Cooking Magazine.
1 lb ground beef
1/4 C chopped onion
1/2 tsp salt
1/2 tsp pepper
1 lb medium shell pasta, cooked and drained
1 lb (4 C) shredded mozzarella cheese, divided
1 carton (24 oz) small-curd cottage cheese
2 eggs, beaten
1/3 C grated parmesan cheese
2 T dried parsley
1 jar (26 oz) spaghetti sauce
1. In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle w/ salt and 1/4 tsp pepper; set aside.
2. In large bowl, combine pasta, 3 C of mozzarella cheese, cottage cheese, eggs, parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13X9 baking dish. Top with beef mixture and spaghetti sauce.
3. Cover and bake at 350 for 45 min. Sprinkle w/ remaining mozzarella. Bake, uncovered 15 min longer or until the cheese is melted and bubbly. Let stand 10 min before serving. Makes 6-8 servings.