1 onion diced
4 garlic cloves diced
2 tablespoons butter
1 pound ground beef/elk/deer
6 cups spaghetti sauce
1 pound dry spaghetti noodles
1 cup grated Parmesan cheese
1 1/2 cups grated cheddar cheese
1 cup cottage cheese
2 tablespoons fresh chopped parsley
Heat oven to 375 degrees. In large pot melt butter. Add the onion & garlic & cook about 3 minutes. Add ground beef & cook through, until there is no pink. Add spaghetti sauce to meat mixture & cover, simmer while you make the noodles. Break spaghetti noodles in half & cook until al dente. Drain & rinse with cold water to prevent sticking.
To assemble place a layer of sauce on the bottom of a 9x13 inch casserole dish. Top with half the noodles in an even layer, coat with half of the remaining sauce. Dollop cottage cheese on top by spoonfuls & as evenly as possible. Sprinkle half the Parmesan & half the cheddar on top. Next put on the remaining noodles in an even layer. Evenly pour on remaining sauce & smooth out using a rubber spatula. Top with remaining cheese & sprinkle on parsley.
Cover with foil & cook for 30 minutes. Remove foil & cook for another 10 minutes or until cheese is bubbly. Serve with burnt butter bread & enjoy!