A Hearty Change of Pace

1 package spaghetti
1 qt Spaghetti Sauce
1 large container cottage cheese (4%)
1/2 cup ricotta
1/2 cup grated fresh Parmesan
8 oz. shredded mozzarella
2 eggs
1 -2 tsp corn starch
1-2 Tbsp parsley (fresh or dried)
1 tsp Thyme (fresh or dried)
2 cups chopped fresh spinach
1/2 cup chopped arugula (optional)
Salt and pepper to taste

Optional:
Brown and lightly season 1/2 to 1 lb ground meat of your choice or slice and brown 1/2 lb of your favorite sausage (Italian, Andouille, Polish, venison, etc). Drain and add this to the main mixture.

Preheat oven to 375 degrees. Fill pot with 6-8 quarts of water. Bring to a boil and cook spaghetti until el dente.

In a skillet, add 1 Tbsp butter, spinach and arugula. Saute on medium heat until wilted.

In a large bowl mix cottage cheese, ricotta, Parmesan, spinach, arugula, eggs, corn starch, parsley, thyme, salt and pepper. Mix well.

Once spaghetti is cooked, drain pasta well and add to mixture. Mix well. Pour contents of bowl into a a 9x13 baking dish. Note: this mixture will NOT include spaghetti sauce- that gets added later. Cover with foil or oven safe cover and bake for 12-18 minutes or until mixture begins to solidify. Remove from oven and cover evenly with spaghetti sauce. Cover sauce with mozzarella cheese and bake, uncovered, for another 20-25 minutes or until sauce is heated through and cheese is melted. Remove from oven, let stand for 3-5 minutes. Cut into squares and serve.