-Yellow Onion -Garlic -Olive Oil -Italian Sausage -Tomato Paste -Crushed Tomatoes -Italian Seasoning
-Salt -Water -Spaghetti -Cottage Cheese -Parmesan -Pepper -Mozzarella -Parsley
Dice yellow onion and mince garlic.
Heat olive oil in a large skillet over medium. Once hot, add Italian sausage and cook until browned.
Add the diced onion and minced garlic, and continue to cook and stir for a few more minutes, or until the onions are soft and translucent.
Add crushed tomatoes, tomato paste, Italian seasoning, salt, and water to the skillet.
Stir the sauce until everything is well combined and then let the sauce simmer while you make the pasta. Also, begin to preheat the oven to 350ºF.
Add salt to a large pot of water and bring to a boil over high heat. Add spaghetti and continue to boil until it is just barely undercooked (it will cook more as it bakes). Drain the spaghetti in a colander.
While the pasta is cooking, prepare the cheese layer. Stir together small curd cottage cheese, grated Parmesan, and pepper.
Stir the drained spaghetti into the simmered meat sauce.
Lightly grease one 8×11-inch (or 2 liter) casserole dish. Layer in half of the spaghetti and meat sauce, then top with the cheese mixture.
Add the second half of the spaghetti and meat sauce, then top with shredded mozzarella.
Cover the casserole dish with foil then bake in the preheated 350ºF oven for 30 minutes, or until the cheese is melted and the sauce is bubbly around the edges.
Let the pasta cool for about 5 minutes, then slice into six pieces and serve. You can top with chopped parsley garnish for visual effect, but it’s not needed for flavor.