-
1
Grease a 13 x 9-inch baking dish.
-
2
For the sauce; cook the ground beef or sausage meat with onion and garlic, chili powder, basil, oregano and cayenne; cook until browned; drain fat.
-
3
Add in tomato paste and stir over medium-low heat for 2 minutes.
-
4
Add in crushed tomatoes, bring to simmer and cook uncovered over medium-low heat stirring occasionally for 1-1/2 to 2 hours (the longer this sauce cooks the thicker and richer it will be, if you find that the sauce is too thick add in some water and continue cooking).
-
5
Season with salt and pepper; set aside.
-
6
Meanwhile cook the macaroni pasta until just al dente (do not overcook the pasta) drain then place into a bowl.
-
7
Add in 3 cups cottage cheese, 1 cup grated mozzeralla cheese, 1/4 cup grated Parmesan cheese and 1/4 teaspoon black pepper; mix to combine with a wooden spoon.
-
8
Spread about 1-1/2 cups cup meat sauce into the bottom of the prepared baking dish.
-
9
Top meat sauce (just dollup the meat sauce then spread with a spoon, you do not have to cover completely with the meat sauce) then with 1/3 of the cottage cheese/macaroni mixture, then sprinkle about 1 cup shredded mozzeralla or cheddar cheese.
-
10
Repeat the layers 2 more times (make certain to save some meat sauce for the top of the casserole).
-
11
Top with remaining meat sauce.
-
12
In a small bowl combine the topping ingredients together until blended, then sprinkle over the top of the casserole.
-
13
At this point you can cover the casserole and refrigerate until ready to bake.
-
14
Bake at 350 degrees for 40-50 minutes or until hot and bubbly.
-
15
Let stand for 15 minutes before serving.
-
16
Delicious!
