Crockpot baked spaghetti

Ingredients

• 1 package spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 1/4 cup green pepper, finely chopped
• 1 jar plus one cup of meatless spaghetti sauce
• 1 cup water
• 1/4 teaspoon salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 Tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

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Preparation

• Cook the spaghetti according to the package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink. Drain the meat mixture well and return to the skillet. Stir in the jar of spaghetti sauce, water and salt, and set aside. In a large bowl, whisk the eggs, parmesan cheese and butter. Drain the spaghetti. Allow to cool slightly and add the spaghetti to the egg mixture. Toss to coat well. Measure out 2 cups of small curd cottage cheese and place in a food processor. Process until the mixture is smooth and creamy. Grease the bottom and sides of the crock pot. Gently spread the extra cup of spaghetti sauce on the bottom. Place half of the cooked spaghetti in the crock pot. Top with half the cottage cheese, meat sauce and mozzarella cheese. Repeat layers, ending with mozzarella cheese on top. Cover and bake according to the directions below.