Eight-Layer Casserole

The Eight-Layer Casserole is quintessentially Midwestern, embodying the spirit of comfort and community in each bite. This casserole is perfect for gatherings or a cozy family dinner, offering a hearty and satisfying meal that warms you from the inside out. Its layered richness makes it a favorite at any table, and its practicality allows for advance preparation, making it an ideal choice for busy schedules. Whether it’s coming out of the oven on a cool evening or being shared at a festive potluck, this casserole is sure to be a hit.

INGREDIENTS:

1 pound ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1 (15-ounce) can tomato sauce

1 (14.5-ounce) can diced tomatoes with juice

1 (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

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

8 slices bacon, cooked until crisp and crumbled

1/2 cup grated Parmesan cheese

DIRECTIONS:

Preheat the oven to 350°F (175°C).

Cook the ground beef, onion, and garlic in a large skillet over medium heat until the beef is thoroughly browned; drain off excess fat.

Mix in the tomato sauce, diced tomatoes, tomato paste, water, basil, salt, and pepper into the skillet. Let this simmer for about 10 minutes to meld the flavors.

Meanwhile, cook the rotini pasta until al dente according to the package instructions; it should still have some bite.

Combine the cottage cheese and beaten egg in a small bowl.

In a 9×13 inch baking dish, layer half of the cooked pasta, followed by half of the cottage cheese mixture, half of the meat sauce, and then half of the mozzarella cheese.

Repeat the layers once more, adding the remaining pasta, cottage cheese mixture, meat sauce, and mozzarella.

Top evenly with the drained spinach, followed by the crumbled bacon and a generous sprinkle of Parmesan cheese.

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese is golden and bubbly.

Allow the casserole to stand for about 10 minutes before serving to set the layers.