Lasagna Casserole

1 pound ground beef
1/4 cup onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium shell pasta, cooked and drained
1 pound (4 cups) shredded mozzarella cheese, divided
1 (24-ounce) carton small-curd cottage cheese
2 eggs, beaten
1/3 cup parmesan cheese, grated
2 tablespoons dried parsley flakes
1 (26-ounce) jar spaghetti sauce

In a skillet, cook beef and onion; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
In a large bowl, combine pasta, three cups of mozzarella cheese, cottage cheese, eggs, parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 9x13-inch pan. Top with beef mixture and spaghetti sauce. Pan will be full. Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining mozzarella and bake uncovered 15 minutes longer or until cheese is melted and bubbly. Let stand 10 minutes before serving. Makes 6-8 servings.

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