Lasagna Casserole

1 lb. ground chuck

1/4 cup chopped onion

1/2 teaspoons salt

1/2 teaspoons pepper, divided

1 lb. medium shell pasta, cooked and drained (elbow pasta works well)

1 lb. (4 cups) shredded mozzarella cheese, divided

1 carton (24 ounces) small-curd cottage cheese

2 eggs, beaten

1/3 cup grated Parmesan cheese

2 tablespoons dried parsley flakes

1 jar (26 ounces) spaghetti sauce

In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and 1/4 tsp. pepper; set aside. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13-by-9-by-2 pan or shallow 3-quart baking dish. Top with the beef mixture and spaghetti sauce. (Dish will be full).

Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining mozzarella and bake uncovered 15 minutes longer or until the cheese is melted and bubbly. Let stand 10 minutes before serving. Yields 6 to 8 servings.