1lb.angel hair pasta, cooked according to pkg. directions, well drained
1lb.Italian sausage, browned, fats drained
26-ozjar spaghetti sauce
8-ozHunt’s Roasted Garlic tomato sauce
2/3cupgrated parmesan cheese
6Tbs.unsalted butter, melted
2large eggs, beaten
4cupsshredded mozzarella cheese
Preheat oven to 350ºF.
In a large skillet, add spaghetti sauce and tomato sauce to the cooked Italian sausage; cook until just warmed through.
In a large bowl, whisk together eggs, parmesan cheese and melted butter; add cooked pasta, tossing to coat. In another bowl, combine the cottage cheese and ricotta with the granulated garlic, salt, and pepper.
Divide pasta mixture in half, placing the first half evenly into the bottom of a greased 9 x 13 pan. Top pasta with half of the cottage cheese/ricotta mixture, half of the meat sauce, then half of mozzarella cheese; repeat layers one more time.
Cover the spaghetti casserole tightly with aluminum foil. Bake for 30 minutes; remove foil and bake casserole an additional 20-25minutes, or until the casserole is hot throughout (165 degrees F. at the center) and golden brown and bubbly on top.
Let casserole rest for 5-10 minutes before serving.