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Recipe Yield: 12 servings

Ingredients:

• 1 package (14.5 ounces) Barilla Protein PLUS Spaghetti
• 2 medium Onions, chopped
• 4 ½ cups Stewed Tomatoes
• 2 tsp Basil
• 2 tsp Oregano
• 2 tsp Garlic Powder
• ¾ tsp Black Pepper
• 2 large Eggs
• 1/3 cup Shredded Parmesan Cheese
• 2 cups Cottage Cheese
• 4 cups  Shredded Mozzarella Cheese
• 1 Tbsp Parsley Flakes

Directions:

1. Cook spaghetti according to package directions (boil 8 minutes). Meanwhile, in a large skillet, cook onion with a little water (enough to keep from sticking) over medium heat until translucent.
2. In a blender, combine stewed tomatoes, basil, oregano, garlic powder and black pepper. Blend until smooth. *Reserve 1 cup sauce for garnish*  Stir in sautéed onions.
3. In a large bowl, whisk the eggs, parmesan cheese and cottage cheese. Drain spaghetti,  add to egg mixture and toss to coat.
4. Place half of the spaghetti mixture in a greased deep ½ hotel pan. Top with half the tomato sauce and *3 cups mozzarella cheese.  Repeat spaghetti layer and top with remaining 1 cup mozzarella cheese.  Top with parsley flakes.
5. Cover and bake at 350˚F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

*Ladle 1 Tbsp reserved sauce over top for garnish. Serve with a sprig of fresh parsley.